The Inn at Little Washington

    Innkeeper extraordinaire, proprietor, and chef Patrick O’Connell is a stickler for seamless service and locally harvested raw materials. Here, in the Virginia countryside, he works with local artisans and farmers to present multistarred regional American cuisine to his guests—carpaccio of lamb may arrive with Caesar-salad-flavored ice cream; macaroni and cheese may be studded with shaved black truffles and the state’s country ham; and veal sweetbreads may be dusted with curry and accompanied by house-made applesauce. The dining room envelops you in charming, old-fashioned, rose-colored luxury.

    Specialties: The pairing of hot and cold foie gras; a Tin of Sin (American osetra caviar with a crab-and-cucumber rillette); Seven Deadly Sins dessert sampler.

    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    BACK TO CULINARY MASTERS 2016 >> Kim Floresca and Daniel Ryan’s combined 30 years of...
    Master chef Christopher Kostow has nominated Kim Floresca and Daniel Ryan for 2016’s Culinary...
    Master chef Curtis Duffy has nominated Lee Wolen for 2016’s Culinary Masters Competition…