Cuisine:

• American
• Contemporary
• French
• Others

Inn at Little Washington Description:
An internationally-known restaurant in a country inn. The atmosphere is romantic. Try the in kitchen table for an unusual dining experience.
Breakfast and afternoon tea are served for guests of the inn.
Reservations for the restaurant are taken starting exactly one month in advance.
Sixty-seven miles away from Washington, DC, self-taught chef Patrick O'Connell is not only far away from the influence of Washington beltway restaurants, he's also far outside the stiff mold of great classical rules and techniques. Few chefs have a stronger culinary personality and style in this country; O'Connell is emboldened, his imagination fertile. But his brainy instincts know when to curb exuberance. O'Connell's contemporary American cuisine hits on every level. Each night there's a different six-course and ten-course (with optional wine pairings) tasting menu. While the ten-course is set, the six-course allows for choice. Appetizers might include the whimsical "Tin of Sin," osetra caviar with a crab and cucumber rillette; or carpaccio of baby lamb with Caesar salad ice cream. One might then savor such main courses as his pepper-crusted tuna with seared foie gras; or curry-dusted veal sweetbreads with applesauce, Virginia country ham and pappardelle. It's hard to choose from among the desserts, but you can't go wrong with the Southern butter pecan ice cream sandwich with hot caramel sauce or the chocolate ménage à trois: Black Forest mousse bombe, chocolate crème brûlée and bitter chocolate soufflé. The wine list is probably thicker than the local phone book and filled with treasures. Service is impeccable. Be prepared to pay the price, a big one, for such a memorable experience.


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