The Inn at Little Washington
Middle and Main Sts.,
Washington, VA 22747,
tel. 540/675—3800,
fax 540/675—3100
Chef O’Connell’s food appears to cast a spell over those who sample it, as the abundant positive reviews testify. The menu, which changes nightly, makes compelling reading; the seven-course dinner costs $108 per person on Saturday, $98 Friday, and $88 Sunday and weekdays, not including wine and drinks. Some rare vintages rest in the 14,000-bottle cellar, representing more than 900 selections.
Breakfast, served overlooking the court-yard garden, is far above the usual Con-tinental fare. Miniature pastries and muffins are tucked in a basket alongside tasty croissants; raspberries glisten in large goblets. Those not still sated from dinner can order, for $18, a full break-fast—a lobster omelet with rainbow salsa and a baked Irish oatmeal soufflé with rum-soaked currants.
Clearly the inn, with its staff of 50, is a place for indulgence, and anyone unwilling to succumb to it—both psychologically and financially—should opt for humbler digs. But the waiting list alone suggests there are plenty of hedonists out there.
9 double rooms with baths, 5 suites. Room service, air-conditioning and phones in rooms, fireplace in entrance lobby and 1 suite, robes, turndown service, whirlpool baths and separate double showers in suites, in-room safes, bicycles. $260—$ 720; Continental breakfast, afteruoon tea. MC, V No smoking in dining room, no pets (kennel available), closed Dec. 25 and Tues. except in May and Oct.
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