In 1978, Patrick O’Connell opened a modest bed and breakfast in the tiny village of Washington, Virginia—a place so small it counted just 133 residents. When it opened, O’Connell served up neighborhood dishes for $4.99, and it wasn’t long before the D.C. newspapers caught wind of what was going on just a few hours away. Today, The Inn at Little Washington is both a masterpiece of culinary magic and a time capsule of romantic, old-world charm. It’s a place that somehow pulls off the impossible, scoring what can only be called “above-perfect” on Zagat with mythical 33s across food, decor, and service.
O’Connell, dubbed “Pope of American Cuisine,” is credited with putting both the region and American cuisine on the map, turning this once-unnoticed locale into a pilgrimage site for food lovers like ourselves. It has drawn international acclaim and prestigious honors, including six James Beard Foundation awards, one of which is a lifetime achievement.
The Inn’s menu is a testament to O’Connell’s playful yet refined approach to cuisine, leaning on tongue in cheek humor without ever crossing over to the world of kitsch. Guests might be greeted with a miniature Bucket of Popcorn topped with hand-shaved truffle, setting a lighthearted tone for the meal along with a “Butter Service” cart that puts baskets everywhere to shame. Signature creations like the “Egg in an Egg,” a morel and parmesan froth served in a speckled brown shell, and “Apparently a Pear,” a clever dessert that is a pear in all but ingredients, showcase O’Connell’s ability to balance sophistication with whimsy.
The menu also features creative interpretations of familiar favorites, such as a Fried Potato Chips delicately around pimento cheese, and big-eye Tuna Carpaccio accompanied by wasabi sorbet and puffed wild rice. Not to be missed is a visit from Cameron Smith, The Inn’s punny “Cheese Wiz” who delivers an assortment of dairy blocks on a cow-shaped cart. Much of the produce is sourced directly from the Inn’s on-site farm, while other ingredients are sourced from local farms and purveyors, reflecting a commitment to sustainability that earned the Inn a Michelin Green Star.
Complementing the culinary delights is an extensive wine cellar boasting over 14,000 bottles from esteemed regions like Europe, California, and Oregon, as well as selections from Virginia’s finest vineyards. This impressive collection has earned the Inn Wine Spectator’s Grand Award for 26 consecutive years.
Dining at The Inn at Little Washington is experiential in the best sense of the word—a journey through Patrick O’Connell’s vision of fine dining where serious culinary technique always comes with a wink. The dining rooms, decked out with opulent chandeliers, hand-painted silk ceilings, and Faira the cheese cow, create an atmosphere that feels like stepping into an elegant, slightly surreal storybook. Every detail, from the artful presentations to the playful nods in each course, manages to be an experience that balances sophistication and charm, making for a meal that is as immersive as it is unforgettable.