Order Up is a recurring feature about a staff member’s visit to a local eatery.
Few original Virginia Beach cottages still exist at the Oceanfront, but there’s a century-old one that is a favorite of seafood lovers and open for everyone to enjoy.
Tautog’s restaurant, on 23rd Street between Atlantic and Pacific avenues, serves only dinner in a 1926 house. Built by Agnes and Henry Winston, it’s known as Winston’s cottage. They sold it in 1993 to Bill Gambrell and his business partners, who wanted to preserve the building and maintain its original character. The cottage was added to the Virginia Beach Historical Register in 2020.
Guests can have a meal on the expansive open-air front porch or inside, where lively conversations fill the softly lit room. Rich dark wood accents — from the tall windows to the sturdy tables and the glossy bar top — give Tautog’s a charming and classy feel in a welcoming way, as if you’ve been invited to a special dinner at a good friend’s vintage beach house.
During a recent visit, the hostess left my two dinner companions and me with several drink and food menus to peruse. The extensive wine list includes a wide range of choices offering the opportunity to try something new by the glass ($7-10) or bottle ($30 to over $100).
Tautog’s Hurricane Punch features a refreshing blend of tropical fruit vodka, lime, amaretto, triple sec, and pineapple and orange juice with a splash of Sprite. (Stacy Parker/The Virginian-Pilot)
I ordered a rosé from France ($7.75) and one of my dining companions chose a Tautog’s Hurricane Punch ($9.25), which she said hit the spot during a July heat wave. The punch was a refreshing blend of tropical fruit vodka, lime, amaretto, triple sec, and pineapple and orange juice with a splash of Sprite.
We started our meal with herb-encrusted bread ($4.99) for an appetizer, and while it was warm and herby, it was a little too buttery for my liking. The soup of the day ($6.49 for a cup) was fish chowder that reminded us of minestrone, packed with tomatoes, spinach and celery.
Tautog’s famous Stuffed Flounder in a Bag, served with seasoned new potatoes, features fresh flounder with crab and shrimp stuffing wrapped and baked in parchment paper. (Stacy Parker/The Virginian-Pilot)
For dinner, I ordered Tautog’s famous Stuffed Flounder in a Bag ($27.49) served with seasoned new potatoes, a curious dish that is sure to pique the interest of everyone at the table when it arrives. Diners peel back the parchment paper that the fresh flounder, stuffed with crab and shrimp, is baked in. The reveal is half the fun.
As the steam rose and my fork dug in, I realized what a treat flounder can be when cooked this way. It was light, delicate and moist. And the creamy stuffing elevated the flavor.
Jack’s Rajun Shrimp Scampi at Tautog’s restaurant in Virginia Beach features tender, sweet shrimp in a classic French Quarter preparation served over a bed of fluffy rice pilaf, garnished with sliced scallions and cayenne pepper. (Stacy Parker/The Virginian-Pilot)
One of my dining companions chose Jack’s Rajun Shrimp Scampi ($20.99) for her entree. It featured tender, sweet shrimp in a classic French Quarter preparation served over a hearty bed of fluffy rice pilaf, garnished with sliced scallions and cayenne pepper.
For dessert, choices include bread pudding with a warm whiskey sauce ($6.99) or a slice of Key lime pie ($7.99). Speaking of whiskey, the restaurant boasts an impressive selection of post-dinner drinks including single malts, small-batch bourbons, ports, cordials and cognacs.
Kick back and soak it in. Tautog’s is a quintessential seafood restaurant steeped in old Virginia Beach cottage vibes.
Stacy Parker, 757-222-5125, stacy.parker@pilotonline.com
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If you go
Where: 205 23rd St., Virginia Beach. Parking is available behind the building.
Summer hours: 5-10 p.m. Thursday through Monday
Prices: $15-$17 appetizers; $20-$32 entrees
Details: tautogs.com, 757-422-0081
