The Inn at Little Washington

The iconic Chef Patrick O’Connell has long been the steward of this idyllic restaurant outside Washington, D.C. In a town whose very existence seems tied to his success, dinner here recalls another era. The dining room is a celebration of maximalist décor and stately grandeur. Three menus are available, with one devoted to "enduring classics" like carpaccio of herb-crusted Elysian Fields lamb with Caesar salad ice cream; another featuring the best of seasonal produce (butter-poached Maine lobster with a chicken and shrimp tortelli in lemongrass consommé) and third featuring fully vegetarian dishes. All throughout, roaming bread and cheese carts are a reminder of a luxury that’s less and less common.