The Inn at Little Washington

Overview

Nestled in a tiny Virginia town on the edge of Shenandoah National Park—about 70 miles from the nation’s capital—The Inn at Little Washington has long been the domain of Chef Patrick O’Connell and a destination in itself. This much-lauded Southern getaway was built for celebrating special occasions. More is more when it comes to the décor of these dining rooms, as tapestries, tasseled silk lampshades, billowing fabrics, and floral patterns produce a riotous sense of opulence. Tables are elegantly set with the chef’s personal collection of implements, some of which he's designed himself. Guests choose from three tasting menus that highlight American cuisine, much of it prepared using local products pulled from the restaurant’s own gardens. Tradition reigns here, as evidenced in dishes like the tin of sin: layers of American Osetra caviar with sweet crab and cucumber rillettes. Carpaccio of herb-crusted baby lamb loin pairs paper-thin slices of the meat with a spear of romaine lettuce cradling three scoops of Caesar salad dressing-flavored ice cream. Antarctic Sea bass with lemon vodka sauce and Lilliputian shrimp-and-pork dumplings play up the well-balanced flavors of this regal repast.