Inn at Little Washington

Washington, Virginia, USA

One of my husband and my favorite restaurants is the Inn at Little Washington in Washington, VA, a five star, five diamond Relais & Chateaux property that was recently awarded two Michelin stars (Michelin made an exception in adding them to their list of places to visit in Washington, DC as the bed and breakfast/restaurant is 67 miles away from the heart of America’s political center). Patrick O’Connell recently celebrated the 40th anniversary of the former gas station turned destination of the rich and famous. He has hosted Presidents and the Queen, and even Warren Beatty and Annette Bening spent an anniversary of their own in the 3,600 square foot “cottage” on the property.

The first time we dined at the Inn was for my birthday and we returned two years later to celebrate our mothers’ birthdays (they are only a few weeks apart in age). Both times were wonderful but I will recap the dinner that happened in April of 2012 with the four of us.

The dining room at the Inn is ostentatiously beautiful almost to the point of gaudy. It is full-on patterns and curtains and craziness but still gives you this feeling that you are in on the secret on what is about to happen: one of the best experiences of your life. The service is warm, friendly and perfect. We are led to a bar area where we are served drinks, warm olives and truffled popcorn. After a few minutes we are led to our table; crisp white tablecloth with a sweet little arrangement of white flowers in a grey-green square vase.

After we order, we all are presented with teaser course of cheese beignet and chilled asparagus-leek soup (pictured below).

We then get our first courses: the carpaccio of herb crusted baby lamb with caesar salad ice cream for both our moms. Chuck had the spicy sesame crusted tartare of ahi tuna with cucumber sorbet. I had the chilled main lobster with citrus marinated hearts of palm, avocado and a peppercorn gastrique. They were all perfectly prepared and delicious. My favorite was the carpaccio (above middle), one of his signature dishes. The second courses: my mom had the marriage of hot and cold foie gras with sauternes jelly and rhubarb marmalade. Chuck’s mom had the grilled breast of young pigeon marinated in blueberry vinegar on a zucchini crepe. Chuck had the macaroni and cheese with Virginia country ham. I had the main day boat scallop sauteed with tomato gnocchi, capers, brown butter and lemon. Once again, everything was delicious but my favorite was another signature dish, the macaroni and cheese. The presentation alone is awesome (sorry we didn’t get a good picture of it). Basically it is little pasta soldiers all lying in a row on a plate covered ever so perfectly with just enough cheese. Third course: My mom had the pan roasted main lobster with tomato butter, collard greens and garlic custard. Chuck’s mom had the pecan crusted barbecued short rib alongside a miniature filet mignon enrobed in swiss chard (above right). Chuck had the pepper crusted tuna capped with seared foie gras on charred onions with a burgundy butter sauce. I had the curry dusted veal sweetbreads with morels, Virginia country ham, and pappardelle pasta. This course was a tough call in that I loved both Chuck’s and my choices.

For dessert, my mom had the strawberry-rhubarb cobbler, limoncello pudding cake and rhubarb frozen yogurt. Chuck had the cheese selection (above left) — carefully compiled with the help of the “Cheese Whiz” and presented on the totally cheesy (excuse the pun), utterly (udderly — again with the pun 😉 ) delightful, wheeled cow, Faira. Chuck’s mom had the southern butter pecan ice cream sandwich with bittersweet chocolate and hot caramel sauce (above right). I had the Seven Deadly sins which was a sampler of mini versions of the mint chocolate ice cream (tasted like biting into a mint leaf), limoncello pudding cake, molten chocolate cake, butter pecan ice cream sandwich, warm granny smith apple tart, chocolate mousse cake and strawberry sorbet. If you ever go to the Inn, you must, must, must get a cheese course. I don’t care how full you are, with over 25 cheeses to choose from and an expert to describe your way through the lot, you must make room for it.

This destination is worth a visit to the Virginia countryside. Overnight accommodations at the Inn are pricey but their breakfast is a treat and included in your stay. There are, of course, other bed & breakfasts in the small town that are willing to take in the more frugal of the diners.

Inn at Little Washington, Middle and Main Streets, Washington, Virginia 22747 USA; Tel. +1-540-675-3800; Reservations necessary; Dinner: Every night 5:00 pm – last arrival 9:00 pm.