Raised in England by Jamaican parents, Alvin Williams developed a knack for merging global ingredients early on. Now, at Cobalt Grille, he draws upon his heritage and tenure as a chef at some of London’s finest hotels to craft a menu of upscale fusion cuisine. He pairs local, organic veggies with organic, free-range lamb and duck breast, and enhances them with flourishes such as white-truffle alfredo sauce and wild-mushroom risotto.
Lauded by Hampton Roads as “sexy in an understated and elegant way,” Cobalt Grille’s dining room ensconces companions in booths illuminated by tiny blown-glass chandeliers and separated by thick black drapes that can, as long as the wine is as good as they say it is, double as impromptu capes.
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