In the 1980’s and 90’s, the Channel Bass Inn was owned by Chef James Hanretta. Chef Hanretta created an award-winning restaurant, serving dinner to the public.
To the food industry, Channel Bass Inn Restaurant is the latest trend, a micro-restaurant, serving a changing, weekly chef hand-crafted menu based on hyper local ingredients. To our guests, we are a hidden gem, fresh, fabulous, delicious food and intimate dining at another level! Our restaurant is the most intimate dining experience on our island. This year, we will be offering dinners Sunday through Wednesday from 5pm to 7pm by reservation only. Our dinner menus feature our French-American culinary style. We offer an all-inclusive five course meal that changes daily. Beverages include hot tea, coffee, iced tea and iced water. The first course will include our freshly prepared soup. The second course will include Amuse’ Bouche with two small savory appetizers. The third course will include a fresh salad. The fourth course will be our main course featuring entrée and accompaniments. The fifth course will be our dessert course. Click below to see our menus for each day this week.
Recent Guest Reviews
Up until this Channel Bass experience there was only one restaurant that I couldn’t prepare the meal better. Hands down this was the best food experience I’ve had in awhile, definitely the best on the island.
“We had a delightful evening dining at the Channel Bass Inn. Everything was delicious and each course had its own unique flavor. At the end, the chef came out to see how everything was which was a nice touch. This restaurant is a wonderful addition to Chincoteague. We will definitely be back!”
“I’ve lost track of how many times we’ve dined at the best restaurant on Chincoteague Island- The Channel Bass Inn. The service is outstanding, atmosphere exquisite but the best thing about it of course is the food. So very creatively prepared and very delicious. Always more food than you can possibly eat in one sitting. And never the same meal twice. A huge asset and very welcome addition to the island.”
“Perfect start to our day. Food delicious, atmosphere perfect.”
“Afternoon Tea was awesome. Staff was wonderful – all in all a great experience.”
We were in town for 2 nights. After dinner here the first night we had no choice but to return for our final night. Everything was perfect. Each dish amazed. The menu was completely different each time. The building, the room, the pacing, the service, the flavors, all were fantastic. If I were in town for another night, I’d go again!! Thank you Chef Bill and team for 2 great meals.
A chance encounter led to a conversation about The Channel Bass serving a fixed menu dinner, several nights a week. After perusing their website, I booked us for dinner that night. Intimate and casually upscale, the whole experience was delicious, relaxing and fun. The chef visited our table, the food was plentiful and unique, and we left full and happy!!! Ken kept our glasses full and enlightened us on the events and happenings at the restaurant. Definitely is on out to-do list for every visit to the island!!
Our intimate dinner at The Channel Bass Inn was utterly memorable for all the right reasons: delicious and innovative prix fixe menu, exceptional service, and surprisingly good value (including complimentary wine with dinner: who DOES that these days?!). From the crab soup to the scallop appetizer to pork tenderloin you could cut with a fork to perfectly baked dessert to French press coffee, Channel Bass exceeded our expectations at every turn.
Thank you for a perfect anniversary dinner for us! Ken and Doug are excellent and they work well together! Your food was excellent! I would rate you a 20! You surpassed a 10!
Ed and Sharon Lewis
PS- I was 5 the last time I ate Brussel Sprouts and I loved yours!
Dinner at the Channel Bas was a heavenly experience. Every course was a scrumptious delight and beautifully presented with the freshest of ingredients. It was an unparalleled dinner in a nostalgically beautiful, quiet environment and truly a very special evening. Thank you, Ken, for the excellent service and Chef Bill for the fabulous five-course, masterfully prepared dining experience. Five stars in every category!