Known for its innovative cuisine, attentive service and refined ambiance, the Ebbitt Room is strongly rooted in a farm-to-table, farm-to-glass dining philosophy.
Dining Hours
Sunday - Thursday: 5:00pm - 9:00pm
Friday & Saturday: 5:00pm - 10:00pm
Bar & Lounge
Monday - Friday: 2:00pm - Close
Saturday & Sunday: 12:00pm - Close
*Please note that the Ebbitt Room will be closed on Friday, April 25, 2025*
The Ebbitt Room proudly features the freshest ingredients from our very own Beach Plum Farm, located less than two miles away from the restaurant in West Cape May, New Jersey.
Reservations are required. A credit card is required at the time of booking. We ask that any dinner reservations be cancelled at least 24 hours prior to the reservation.
Cancellations within 24 hours of the reservation are subject to a cancellation fee of $30 per person.
The Ebbitt Room enforces a ‘Smart Casual' dress code. While our wish is for all of our guests to be completely comfortable, we do encourage collared shirts for gentlemen and equivalent attire for ladies
The Ebbitt Room is proud to source ingredients from our very own Beach Plum Farm, located less than two miles from the restaurant.
Known for its innovative cuisine, attentive service and refined ambiance, the Ebbitt Room is strongly rooted in a farm-to-table, farm-to-glass dining philosophy.
The Ebbitt Room proudly features the freshest ingredients from our very own Beach Plum Farm, located less than two miles away from the restaurant in West Cape May, New Jersey.
Our selections highlight premier vineyards worldwide, with a particular passion for California and Western Europe. Occasionally, a wine from beyond these regions captivates us so much that we feel compelled to feature it. We hope you find these choices as exciting as we do.
The Ebbitt Room is honored to be awarded a 2024 Award of Excellence by Wine Spectator.
For Jason Hanin, Executive Chef of The Ebbitt Room at The Virginia, cooking is an adventure. “I feel most alive when stepping out of my comfort zone,” he says. “I love the thrill of continuously picking up and doing it all again, even when it’s scary.”
Executive Chef Jason Hanin, a graduate of The Culinary Institute of America in New York, has led several acclaimed restaurants across the country. He rejoined Cape Resorts in 2017 as Executive Chef of The Ebbitt Room at The Virginia Hotel, having first joined the family in 2011 as Executive Chef at Chelsea Prime in Atlantic City. Before returning to Cape Resorts, Jason served as Multi-Unit Brand Chef at Blue Plate Oysterette, a seafood-focused restaurant in Santa Monica and West Hollywood. His impressive career includes working with celebrity chef Robert Irvine, opening Dune Restaurant in Margate, assisting at the 2002 James Beard Awards, and leading Barclay Prime, one of the nation's top steakhouses, in Philadelphia. A South Jersey native, Jason is thrilled to be back at the Jersey Shore, where he calls the beach home.
