Inn at Little Washington
- World's Best Winner
- T+L 500 Winner
COST: $$$$
A cocoon of Brunschwig & Fils fabrics and impeccable service. Chef-owner Patrick O’Connell has a sly sense of humor that keeps things from getting too twee. The restaurant serves haute American fare, complete with a cow-shaped cheese cart an-nounced by the clang of an old-fashioned dairy bell.
As Featured In...
From Travel + Leisure, Sep 2006
“The showstopping meals of chef-owner Patrick O'Connell draw guests from all over the world to the Inn at Little Washington...” MORE>>
From Travel + Leisure, Apr 2004
“Once Diva finishes her barbecue tidbit, we continue up the road to visit some live porkers. David Cole's pigs dine on vegetable scraps from the Inn at Little Washington (black-truffle pizza, wild mushroom napoleon). Cole, a former America Online exec, is plowing a fortune into an organic agri-venture at Sunnyside Farms, 15 miles north of Sperryville. In exchange for kitchen waste, Cole's farm supplies the nearby inn with free-range eggs, heirloom apples, and the plumpest blackberries I've ever seen....” MORE>>
Last updated January 2008 lastArticle = 9/2006 and lastAward = 01/2008
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