Over three decades old, The Inn at Little Washington from chef Patrick O’Connell has its throng of admirers — renowned French chef Alain Ducasse once claimed it was the best experience he ever had at a hotel, citing the exquisite meals and incredible room service. The 18 bedrooms and suites are known for their opulence (designer Joyce Evans was once a London stage and set designer), and the dishes, for their wittiness (pepper-crusted tuna “pretending to be a filet mignon,” baby lamb carpaccio with Caesar salad “ice cream”). Diners who want to get near the action can book one of two chef’s tables in the divine blue-and-white-tiled kitchen; those who want to get in on it can sign up for private cooking classes with O’Connell.
