Great dining experiences are a simple recipe – delicious food, attentive service, and an inspiring setting. On these measures Region’s 117 is unrivaled, and that’s why we’re quickly becoming regarded as the premier dining destination not just in the Winchester/Front Royal area, but far beyond, with the national accolades beginning to roll in.
With regionally-inspired dishes, Region’s 117’s twist on American comfort food is made fresh and flavorful in an atmosphere unlike any other in the Shenandoah Valley. Overlooking the placid Lake Frederick, the serenity of the surroundings manifests itself in dishes which are surprisingly complex considering their simplicity.
Executive Chef Scott Bilstad strives to use locally-sourced ingredients whenever possible, most from within 117 miles of the restaurant. He crafts a menu that has something for everyone, from house-cured Atlantic salmon to wood-fired pizza, to his famous “Do Not Miss This” cheese bread, and more.
Region’s 117 is available to residents and the general public. Reservations are encouraged.
Set directly adjacent to Region's 117, Shenandoah’s casual bar is the perfect place to relax before, during, or after your meal.
Fueling our Members with freshly brewed coffee, warm pastries, great conversation and more.
A perfect place to be with friends and family, this showcase kitchen is an ideal space for private parties and cooking demonstrations.
The Paddock is the signature private dining suite in the Lakeside Lodge, the place to celebrate anniversaries, birthdays or any special occasion.
Accessible for guests of Inglenook or Region's, The Veranda is the most desired seating location in a collection of very desirable options.
Chef Scott Bilstad is a Virginia native and veteran of the United States Armed Forces, serving in the United States Navy in Yokosuka, Japan. While in service, Chef received an advanced certification from The Culinary Institute of America in Greystone, California, and as the Admiral’s culinary specialist, he toured over 12 countries, catering to diplomatic officials and embarked flag officers.
After Asia, Chef made his way back to Virginia, cooking at Keswick Hall at Monticello. While working at this iconic 4-star, 48-room country mansion, he was promoted to Sous Chef. Then, he went on to work and stage for top chef masters: Chef Michael Schlow at 606 Congress St. in Boston and Chef Art Smith at Art & Soul in D.C.
It was back in our nation’s capital where Chef learned to sustain and preserve food to enhance flavor, and where he found his love locally farmed ingredients. He now incorporates his very atypical approach to wholesome and diverse “food you know” into every dish at Region’s 117.
“ 2017 Diner's Choice Award - One of the Best 100 Brunch Restaurants in America ”
“ Immaculate, Elegance, Finesse. It was phenomenal in every way! ”
“ This was an experience I would love to repeat again. ”