Discover the culinary masterpiece of Executive Chef Neil Griggs at Cochon on 2nd in Williamsburg. With a fusion of locally-sourced ingredients, eclectic flavors, and impeccable service, our restaurant offers the ideal setting for an everyday dining affair or a truly indulgent experience, where every visit promises warmth, flavor, and unforgettable moments.
Cochon on 2nd features changing menus with seasonal offerings and regional flavors. With a variety of innovative creations from sesame tuna rolls to wood-grilled salmon, our careful attention to flavor makes dining at our restaurant in Williamsburg a delicious experience.
Fly Me to the Moon
Join us on October 11 for Fly Me to the Moon—a magical night of dining, dancing, and giving back. Savor the flavors of Cochon on 2nd, sip on unlimited drinks, swing to the sounds of Good Shot Judy, and bid on incredible auction items, all while supporting the compassionate care provided by Hospice House of Williamsburg.
Join us for four special wine dinners at Cochon on 2nd, each built around a unique theme, thoughtfully selected wines, and four paired courses created to bring the evening to life.
Each dinner begins at 6 PM with a greeting pour and is guided by Matthew Earnhardt, Certified Winebow Professional L2.
Seating is limited. Advance reservations are required.
Wednesday, September 23 at 6 PM
$150 per person, inclusive of tax and gratuity
Explore Pinot Noir from around the world, beginning with sparkling rosé and white wine made from red grapes before traveling through Germany, Burgundy, the United States, and beyond.
Few grapes are as transparent to where they are grown as Pinot Noir. This dinner will showcase the remarkable ways climate, soil, and winemaking shape one of the world’s most celebrated and captivating grape varieties.
Includes a greeting pour and four paired courses.
GREETING POUR
Sparkling Pinot Noir Rosé
FIRST COURSE
White Pinot Noir
Autumn Greens
Texas Quail · Roasted Pear · Goat Cheese · Candied Walnut · Pickled Shallot · Pinot Vinaigrette
SECOND COURSE
Pinot Noir
Crispy Pork Belly
Apple Mostarda · Braised Cabbage · Cider Jus
THIRD COURSE
Fuller Pinot Noir
Roasted Duck Breast
Wild Mushroom Ragout · Roasted Garlic Polenta · Pinot Noir Jus
FOURTH COURSE
Boldest Pinot Noir
Dark Chocolate & Cherry
Flourless Chocolate Cake · Amarena Cherry Coulis · Cocoa Nib
Thursday, October 22 at 6 PM
$150 per person, inclusive of tax and gratuity
Our chef is heading back to Sicily to spend time with family and bringing home the inspiration for a very special dinner.
Experience the flavors of one of Italy’s most distinctive regions through traditional Sicilian dishes paired with wines from the island, including selections shaped by the dramatic volcanic soils of Mount Etna.
For one evening, consider this your trip to Sicily. No passport required.
Includes a greeting pour and four paired courses.
Reserve Vacation to SicilyThursday, November 19 at 6 PM
$150 per person, inclusive of tax and gratuity
Join us for an evening celebrating the region that helped put American wine on the world stage: Napa Valley.
From iconic Chardonnay and Cabernet Sauvignon to wines from legendary producers and smaller family estates, this dinner will explore both the famous names and hidden gems that make the valley so compelling.
A night dedicated to the wines, people, and places that have made Napa an American classic.
Includes a greeting pour and four paired courses.
Reserve November Is for NapaThursday, December 3 at 6 PM
$150 per person, inclusive of tax and gratuity
Includes a greeting pour and four paired courses.
Reservation information coming soon!
Gift Certificates can safely and easily be purchased here
or Call Cochon on 2nd (4:30 pm – 9:30 pm)
757-229-1199
or Moody’s Kitchen (11 am – 5 pm)
757-229-1195
Feel free to give us a call to talk about your specific needs.
This way, we can ensure that you receive the best service on the peninsula!
Live music begins at 5:30
Join us at Moody’s Kitchen Tuesday – Friday for Lunch from 11 am-2 pm,
Take and Bake meals and shop the market case from 11 am-5 pm
