The Inn at Little Washington ?

Again, I ask our well-informed forumites. Have you ever been to The Inn at Little Washington, in Washington, VA? I have known about this place for several years and everything I have read and seen on TV, says it is arguably the best restaurant in the US. I am curious if anyone has been.

I have never been, but my friend Sheree worked there for a spell after she got out of culinary school. The chef (Patrick O'Connell) is self-taught and he and his partner live in a house on the restaurant property. The rooms are really expensive (I think the food is pretty pricey as well) but it is a very very high standard of food they are putting out there - people come from everywhere to eat and stay there, and they've won multiple food and innkeeping awards.

Hello,

My wife and I have dined/stayed at the Inn a number of times...

My wife and I agree;that is, "if we knew the earth was ending tomorrow, we d stay there and dine tonight"

JJG III
Norton Commons
Prospect,Ky

[Robin Garr]

Hello,

My wife and I have dined/stayed at the Inn a number of times...

My wife and I agree;that is, "if we knew the earth was ending tomorrow, we d stay there and dine tonight"

Great one, Jim!

Curious question: Have you been to Corbett's yet? In the back of my mind, I suspect that Chef Deano is trying to build us something like an Inn At Little Washington Louisville-style out there on the big hospital parkway. Thoughts? Make sense, or off the wall?

"if we knew the earth was ending tomorrow, we d stay there and dine tonight"

JJG III
Norton Commons
Prospect,Ky

Glad to hear it. We will be dining there soon and I will post my experience.

Hi again, this might be considered a "PS".

In the past, they had an arrangement where they had special very limited seating "in the kitchen"....One could 'watch' it all happen!!... Some would find this fascinating...we did a few times..

Signed "Jealous",

JJG III
Norton Commons
Prospect,Ky

In the past, they had an arrangement where they had special very limited seating "in the kitchen"
JJG III
Norton Commons
Prospect,Ky

I looked into that first, but it will have to wait until another trip. We are coming through that way on a return from a business trip and will only be there one night. The Chef's table was booked that particular night.

We did a similar chef's table seating a few years ago at one of Emeril's restaurants in New Orleans. It was a great experience.

Thanks,
Casey

The chef (Patrick O'Connell) is self-taught and he and his partner live in a house on the restaurant property. The rooms are really expensive (I think the food is pretty pricey as well) but it is a very very high standard of food they are putting out there - people come from everywhere to eat and stay there, and they've won multiple food and innkeeping awards.

O'Connell and his partner, Reinhardt Lynch, split a few years ago and went through months of arbitration before O'Connell became the sole proprietor of the establishment. I haven't been there since these events but others have told me the experience hasn't suffered... Note, it's about an hour and a half from DC and you don't need to stay there (though it does enhance the overall experience). What really make the establishment stand out is the flawless execution of service from the minute you enter the establishment. The setting speaks for itself - too gaudy for my preferences but I'm sure others like it that way. Like any fine establishment, the majority of menu offerings are continually changing based on the availability of ingredients and it's more focused on classical French cuisine. One of the standout items I can still taste in my mind was the mint peas soup - the best soup I've ever had... Personally, I prefer Citronelle as Michel Richard's creations are more creative and modern (along with the decor) - more to my tastes with flawless service and the convenience of being in DC. For those looking for a more affordable tasting of Richard's, check out his bistro Central - a very different experience (American bistro with French influences) but wonderful food with great service...

Corbett's has a lot of potential though in my opinion has a lot of hurdles to reach the experience of the TIALW and Citronelle - more with the service than anything else. Though I only went for lunch so far (which is truly a bargain), it's definitely a place I want to explore soon. The private room with the plasma/kitchen viewing and communications/internet/recording is gimmicky in my book - though it's interesting, I would never want to interfere with an artist creating art and show it off to others via the world wide web/dvd/etc... Looking forward to a dinner experience as it's already a standout establishment in Louisville.

...The private room with the plasma/kitchen viewing and communications/internet/recording is gimmicky in my book - though it's interesting, I would never want to interfere with an artist creating art and show it off to others via the world wide web/dvd/etc...

It is a little gimmicky, but the TV viewing is limited to the one room that can be closed off from the rest of the restaurant. Plus, the patrons requesting the room choose, reserve, and pay for the experience of interacting with the staff, and the staff willingly engages. Now, If there were plasma screens around the entire place with cameras aimed at the chefs, and diners had no choice but to be exposed to it - now THAT would be gimmicky. We scored a seat just outside the viewing room during the Dining for Dan event, and we had a blast watching. It was amazing to see so many recognizable chefs and staffs working together (missed Ethan, though )

...The private room with the plasma/kitchen viewing and communications/internet/recording is gimmicky in my book - though it's interesting, I would never want to interfere with an artist creating art and show it off to others via the world wide web/dvd/etc...

It is a little gimmicky, but the TV viewing is limited to the one room that can be closed off from the rest of the restaurant. Plus, the patrons requesting the room choose, reserve, and pay for the experience of interacting with the staff, and the staff willingly engages. Now, If there were plasma screens around the entire place with cameras aimed at the chefs, and diners had no choice but to be exposed to it - now THAT would be gimmicky. We scored a seat just outside the viewing room during the Dining for Dan event, and we had a blast watching. It was amazing to see so many recognizable chefs and staffs working together (missed Ethan, though )

Not to hijack the thread but I attended at drug company dinner meeting in the basement at Corbett's a few weeks ago. The ceiling is not sound-proofed so every step or dropped fork from upstairs is really loud. I found it a bit clausterphobic (sp.) but that may just be me. Is that the room to which you are referring?

BTW the food was good but not memorable...we hope to go back and eat in the dining room.

..Is that the room to which you are referring?

Mark, there's a "Chef's Tasting Room" on the first floor. As you face the front of the restaurant, the room is in the front right corner (with windows out to the front porch). It seats 8 or 10 folks and has a large flat panel monitor mounted on the wall. They can feed video and audio from and to the kitchen. The room can be isolated from the rest of the dining areas by closing doors at two entrances.

..Is that the room to which you are referring?

Mark, there's a "Chef's Tasting Room" on the first floor. As you face the front of the restaurant, the room is in the front right corner (with windows out to the front porch). It seats 8 or 10 folks and has a large flat panel monitor mounted on the wall. They can feed video and audio from and to the kitchen. The room can be isolated from the rest of the dining areas by closing doors at two entrances.

Gotcha....thanks. I was in the basement

We had a wonderful dinner. Washington, VA is a beautiful town in the middle of the mountains. Our menus were personalized, the service was perfect and we were given a tour of the kitchen.

Below is a tour of our meal.

1. Tasting spoons of 4 different items
Prosciutto wrapped pear
Beet puree
Parmesan mousse
Shrimp and guacamole

2. English garden pea soup

First course:

for my wife,
Fire and Ice: Seared tuna sashimi with daikon radish and cucumber sorbet
for me,
Poached pullet egg in oxtail consumme with morel mushrooms

Second course:

for my wife,
Macaroni and cheese with Virginia country ham and aged gouda
for me,
A marriage of hot and cold foie gras with armagnac soaked prune

Main course:

for my wife,
Beef two ways: pecan crusted barbecue short rib, paired with a miniature filet mignon wrapped in swiss chard
for me,
Seared Alaskan halibut and a Maine diver's scallop with a ruby port reduction on rutabaga puree and local baby turnips

Dessert:
for my wife,
Seven deadly sins - a small sampler plate
for me,
Southern butter pecan ice cream sandwich

The meal without alcohol, including tips, totaled $490.

We will go back.

My wife and I agree;that is, "if we knew the earth was ending tomorrow, we d stay there and dine tonight"

JJG III
Norton Commons
Prospect,Ky

I told the guest services manager of your quote, he liked it a lot. After that, he invited us on a kitchen tour. They also gave us a logoed wicker basket with an assortment of tiny cookies, to take home.

Great experience !!!
Casey