Proprietor James Shields served the lesser gentry and upper middling ranks of locals and travelers in the 1740s. Today, the largest of the colonial taverns now serves more than just light fare, though gumbo soup, salads, wrap sandwiches, and pie are still popular. Heartier food includes traditional 18th-century fare such as welsh rarebit (spicy cheese served over toast) and more modern dishes...
Evidently, the powers that be decreed four full-on taverns with a large "Bill of Fayre" to be overkill, so Shields has become a coffeehouse instead. While lamenting the demotion of the magnificently cranky host, James Shields—a scenery-chewing part that allowed actors large portions of ham—one has to admit this is useful (and besides, Shields still makes an appearance). During the day, you sit...
In 1766, Josiah Chowning announced the opening of a tavern "where all who please to favour me with their custom may depend upon the best of entertainment for themselves, servants, and horses, and good pasturage." It's charming, with low-beamed ceilings, raw pine floors, and country-made furnishings. There are two working fireplaces, and at night you dine by candlelight. These days it's once...
With 11 dining rooms and a garden under a trumpet-vine-covered arbor that seats 200, Shields is the largest of the Historic Area's tavern/restaurants. It's named for James Shields who, with his wife, Anne, and family, ran a much-frequented hostelry on this site in the mid-1700s. Based on a room-by-room inventory of Shields' personal effects, the tavern has been furnished with items similar to...