Four generations of Chesapeake hospitality
"Locals still smile and call it what they always have — the Golden Platter Bistro."
In the late 1940s, the Willie family opened a small seaside eatery along Chesapeake Bay. The building was simple — just weathered wood, a hand-painted sign, and a gravel lot. But inside, Mrs. Willie worked magic.
Each morning, fresh crab, oysters, and rockfish came straight from the bay to her kitchen. She served her dishes on large bronze platters bought secondhand, polished until they gleamed. The seafood was exceptional, the service warm and personal. Before long, locals began calling it the "Golden Platter Bistro."
Through the second and third generations, the restaurant grew. They added more seating, improved the décor, and welcomed visitors from beyond the neighboring towns. But they never changed the location or the heart of the place.
Now, in its fourth generation, the Willie Bistro has become a classy destination restaurant, still standing at the same shoreline spot. Linen tablecloths have replaced bare wood, and the dining room feels elegant. Yet the bronze platters remain, the seafood still comes fresh from the bay, and hospitality still feels like home.
Situated at the tip of Windmill Point in Lancaster County, Virginia, the restaurant overlooks the breathtaking confluence of the Rappahannock River and the Chesapeake Bay.
The peninsula carries the scent of salt spray and woodsmoke, with a single main street that ends where the sand begins. At the very edge, overlooking the Windmill Point Light, sits a humble but legendary establishment.
Our waitstaff are encouraged to share real family stories and anecdotes about the Willie ancestors — because at Golden Platter Bistro, hospitality still feels like home.
"The Golden Harvest"
Jumbo lump crab meat, seared scallops, and the colors of the bay at sunset.
Jumbo lump crab meat and seared scallops caught within five miles of the dock — the finest the Chesapeake has to offer.
A saffron-infused butter reduction that mimics the color of the Chesapeake Bay at sunset — golden, rich, and deeply aromatic.
Fried Chesapeake bay leaves and a dusting of smoked sea salt — a final flourish that ties the dish to its home waters.
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