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.

    Photo by Daniel Krieger for the New York Times
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