The Inn at Little
Washington
 


309 Middle St
Washington VA 22747
(540) 675-3800
Categories Food

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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The Daily Meal Editors and Community Say

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Foursquare Tips
Bibi Rogers at Valore Group Palm Beach
One of the BEST restaurants in USA. Food Portions perfect. Lamb exquisite and also Try the olive oil ice cream with pecan
Angel Wang
Do not pass on faira the cow!
Linda Varas
Dessert in our room after an amazing meal.
David Vasquez
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!
Daniele Banci
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!
Washington Post
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.
Robert Hanson
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.
Jennifer Moore
Dining in the kitchen is a 'religious' experience.
Dave Boudreau
Average check size: $537 (Source: Wired Magazine, February 2012)
Washingtonian Magazine
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.
Washington Post
**** stars in Tom Sietsema's Fall Dining Guide 2011. ("The most memorable crab of the season," writes Tom.) http://wapo.st/mVN6hs
Tina Davis
Very pricey but soooooooo worth every penny. Executive Chef & owner Patrick O'Connell is a master
Jason Townsend
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.
Betty Brubach
spend the night here too since you are "made of money"
Samurai Dog
Afternoon tea was delicious. The vanilla tea was so flavorful. Both the sweet and savory treats were excellent!
The Daily Meal
This self-taught chef opened this restaurant in 1978 in what was originally a garage in Washington, Va., an hour out of DC.
Bravo
Chef Patrick O'Connell's food is simple but straight forward. -Timothy Dean, Top Chef
Epicurious
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.
Georges Joseph Ghorra
Definitely my favorite restaurant in DC, looking forward to visiting again soon
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