The Inn at Little
Washington VA 22747
Patrick O'Connell, self-taught as a chef, opened this restaurant in 1978 in what was originally a garage in a little town about an hour's drive from D.C. He formed alliances with local farmers and artisanal producers long before it was fashionable, and developed into a sophisticated modern American chef of the highest order. Menu items might include American osetra caviar with peekytoe crab and cucumber rillette, aged Gouda macaroni and cheese with Virginia country ham, seared rare tuna with foie gras and preserved lemon purée, and salty chocolate-caramel tart with olive oil ice cream. O'Connell's partnership with The Inn co-founder Reinhardt Lynch ended in 2007, but praise for this Five Diamond Award-winning property has continued. — Arthur Bovino
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Billy Klein, chef of Joe's Seafood, eats here on his nights off. He loves the Gastronauts menu.
Whimsical preparations: truffle popcorn in mini popcorn movie bags, jellied gazpacho soup, "magic carpet" of vegetables with lamb. Best servers have a sense of humor about what they're serving you.
We dare you not to swoon when you spoon into the brilliant pineapple-lemon grass sorbet, served alongside pink peppercorn granita, or “grandmother's" apple tart, a pie by way of Paris.
One of the BEST restaurants in USA. Food Portions perfect. Lamb exquisite and also Try the olive oil ice cream with pecan
Do not pass on faira the cow!
Dessert in our room after an amazing meal.
Do a dinner & room package to get the full experience at the best price. Great service, beautiful property and a wonderful dining journey that you will never forget!
Most expensive place I have ever eaten in my life but it was so worthy. 5 course menu is very flavorful. There are just a few rooms if you plan to sleep there but each room is very exclusive. Fancy!
How does chef-owner Patrick O'Connell do it after all these decades at one of the most famous addresses in the food world? I believe in magic.
The Inn at Little Washington is amazing. It's like "Fantasy Island,' where your wish is their command. The rooms: spotless. The people were amazing. The Food: unequaled. We will definitely return.
Dining in the kitchen is a 'religious' experience.
Average check size: $537 (Source: Wired Magazine, February 2012)
Five-course meals begin with canapés such as “the world’s tiniest baked potato” and might end with a visit from a mechanical cow named Faira (aka the cheese cart) and cheese savant Cameron Smith.
**** stars in Tom Sietsema's Fall Dining Guide 2011. ("The most memorable crab of the season," writes Tom.) http://wapo.st/mVN6hs
Very pricey but soooooooo worth every penny. Executive Chef & owner Patrick O'Connell is a master
It's worth going out here from DC for a meal. The decor is over the top, but the food is what you came for. Simply amazing. Plus, was shocked the wine list had several good value bottles on it.
spend the night here too since you are "made of money"
Afternoon tea was delicious. The vanilla tea was so flavorful. Both the sweet and savory treats were excellent!
Chef Patrick O'Connell's food is simple but straight forward. -Timothy Dean, Top Chef
The romantic, theatrical options at this luxury restaurant are complemented by the beautiful colonial setting. Try the "slurpees" and ask to see the cheese selection for delightful surprises.