The Inn at Little Washington, a AAA Five Star, Mobil Five Diamond, Relais & Châteaux property, located just an hour from Washington, DC in the beautiful foothills of the Shenandoah Mountains is a Fred Bollaci Enterprises Preferred Destination for dining and lodging, representing one of the finest dining and lodging experiences anywhere with Old World European-style hospitality and a Chef/Owner who is a culinary genius and a warm, caring gentleman who runs an impeccable establishment. This is the summit of fine dining and hospitality in the United States.
Dining at The Inn has been likened to attending a Broadway performance in which the guest always plays the starring role. A meal here is culinary theater and art at the highest level imaginable, a treat for all the senses, and something every food connoisseur or person of good taste MUST experience!
Patrick O’Connell’s inspired American cuisine, draws admirers from around the world and has been described by critics as “so good it makes you cry”.
The Inn’s dining rooms are wondrous cocoons of luxury. Rose-colored, silk lampshades float above each table creating a private, romantic world below. The Chef’s creations arrive at one of the 30 intimate tables as if served by invisible hands, course after course more dazzling than the last. From the award winning 14,000 bottle wine cellar, which includes the finest offerings from Bordeaux, Burgundy, California, Virginia, and worldwide, the Sommelier will assist in choosing the perfect wine to accompany the exquisite food. The menu also features wine pairings, chosen to perfectly complement each course, making the experience even more enjoyable and relaxing.
The late Craig Claiborne of The New York Times called it “the most magnificent inn I’ve ever seen, in this country or Europe, where I had the most fantastic meal of my life”. Patrick’s approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in “the cuisine of today”, healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing. I applaud the most creative, beautiful, flawlessly-executed cuisine imaginable– a treat for all the senses to experience, this is beyond “dance in your seat good” and qualifies as a serious contender for my “Last Meal on Earth” or “First Meal in Heaven!”
Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity more than 30 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (population of only 158)! Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self sufficiency.
The Inn at Little Washington opened in a former garage in 1978 and has evolved from a simple country inn to an international culinary mecca. Its legend is multi-faceted; some see it as an inspirational American success story — reaffirming that dreams can come true. Others focus on The Inn’s pioneering efforts in the evolution of haute, farm to fork American cuisine.
Patrick O’Connell has been referred to as “the Pope of American Cuisine”. His orientation is different from most chefs today primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people – the preparation and presentation of food being but a single element in the process. It is evident from dining and staying at the Inn and meeting and sharing a delightful conversation with Patrick that he has been blessed with unique talents and gifts, and understands that the experience is about a lot more than just great cuisine and service. His personal, passionate commitment, and concern for his guests’ enjoyment of the experience is paramount. A behind-the-scenes tour of the kitchen revealed an operation with impeccable precision, with Maestro Patrick O’Connell overseeing every detail-ensuring an unparalleled experience certified with his stamp of approval before any item leaves the kitchen. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.” Meeting Patrick O’Connell and being invited into his spectacular showplace kitchen is a treat beyond which words can describe. It is something that must be experienced.
Patrick has evolved and refined many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact – building a sort of culinary bridge between past and future. I appreciate his adherence to classical technique combined with the courage to extend to new culinary horizons. His multi-course tasting menus are simply awesome- gorgeous, flavorful, colorful works of art, showcasing the finest food anywhere–classic meets modern, “farm to fork,” enough to enjoy and say “wow!” but not feel overwhelmed. Patrick’s commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he currently serves as President of Relais & Chateaux North America. On the occasion of The Inn at Little Washington’s 30th Anniversary, O’Connell commissioned a documentary film celebrating the evolution of American cuisine over the last three decades and honored 30 American culinary pioneers who helped make the evolution of cuisine in America possible.
Both O’Connell and The Inn at Little Washington have enjoyed enormous national and international recognition. The Inn became America’s first 5 Star country house hotel and the first establishment in the Mobil Travel Guide’s history to ever receive two 5 Star Awards-one for its restaurant, and the other for its accommodations. The Inn also received AAA’s highest accolades: two 5 Diamond Awards and is rated number one in all categories year after year by the Washington D.C. Zagat Restaurant Survey. O’Connell and The Inn have won five awards from the James Beard Foundation including Restaurant of the Year in 1993, Best Chef in the Mid-Atlantic Region and the prestigious Outstanding American Chef Award for 2001. O’Connell was one of the original inductees into “Who’s Who of Food and Beverage in America” and is the recipient of an Honorary Doctorate Degree in the Culinary Arts from Johnson & Wales University.
O’Connell is the author of the best selling cookbook, The Inn at Little Washington Cookbook, A Consuming Passion. Of his second book, Patrick O’Connell’s Refined American Cuisine, Governor Mark Warner said “Not since Thomas Jefferson first brought tomatoes to Virginia and the New World has one man created such interest in the culinary arts.” Chef O’Connell was asked to cook for Queen Elizabeth at the Governor’s Mansion in Richmond on her recent visit to Virginia. Through Relais & Chateaux he staged a dinner celebrating the coming of age of American Cuisine in Paris and participated along with fellow celebrated American chefs, including Alice Waters, Thomas Keller, Daniel Boulud, and Charlie Trotter in the American Food Revolution in Oxford, England. He has appeared on Good Morning America, The Today Show, the CBS Early Show, the Martha Stewart Show, Top Chef, the Diane Rehm Show, the Charlie Rose Show and is a frequent guest speaker at The Smithsonian Institution and The Culinary Institute of America.
The Inn’s twenty-four bedrooms and suites are sumptuous hideaways created by Joyce Evans, a London stage and set designer, for whom The Inn has become a life’s work. In addition to rooms in the main building, there are also lovely rooms in the newly restored and opened Parsonage across the street, reflecting the same luxurious colonial style as the main building, as well as the Mayor’s House and Gamekeeper’s Cottage overlooking the farm and surrounding hills, and the Claiborne House–each with beautiful, manicured gardens and cozy sitting areas, both indoors and al fresco.
Many of the furnishings were purchased in England, numbered and shipped to Virginia to be assembled on site like a giant jigsaw puzzle. The Inn offers a range of accommodations from well-appointed rooms to luxurious, two story suites many with balconies and garden views.
Relais & Châteaux is an exclusive collection of 500 of the finest hotels and gourmet restaurants in 60 countries. Established in France in 1954, the Association’s mission is to spread its unique art de vivre (art of living) across the globe by selecting outstanding properties with a truly unique character. Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for, and a personal commitment to, ensuring their guests are privy to moments of exceptional harmony. Fred Bollaci is a proponent of Relais & Châteaux, having stayed at many of their properties worldwide over the years. Relais & Châteaux offers a chance to explore the “Route du Bonheur” (the Road to Happiness), which is synonymous with Fred’s signature “La Dolce Vita” and “Golden Palate” ideals.
About his “La Dolce Vita” healthy, gourmet lifestyle, when choosing a restaurant and lodging destination, Fred says: “I look for destinations that offer experiences which engage and enliven all the senses, with caring, hands-on owners and staff committed to the complete satisfaction and enjoyment of their guests–where guests are made to feel special and at home, as though each and every individual is their number one priority–experiences that translate into memories that will last a lifetime.” Patrick O’Connell certainly has accomplished this with The Inn at Little Washington, an extraordinary experience from the moment you set foot in the flawlessly maintained main building and are greeted by a cheerful, extremely professional staff and handed a welcome cocktail, to the first bites of an unforgettable meal, to chatting with one of America’s most renowned chefs and hoteliers, strolling the gardens and grounds, luxuriating in the beautifully-appointed rooms, complete with fireplaces, stunning marble baths, and Bvlgari bath products, to a bountiful breakfast, fond farewell, and an everlasting place etched in your memory, ever reminding you what perfection is like. The dining experience is one of the finest I have ever had, with luxurious accommodations that pair very well with the exceptional cuisine. To properly experience The Inn at Little Washington, you must dine and spend at least one night. Trust me, you won’t want to leave!
The Inn at Little Washington is a favorite destination for amazing weddings, as well as for romantic getaways. An easy drive from Washington, DC, the historic town of Washington was founded in 1769 and first surveyed by George Washington. It is the quintessential American small town, serving as the seat of government for Rappahannock County with many of the buildings dating back to the late 1700′s. In addition to the Inn, there are elegant art galleries, sophisticated shops and theatres to visit. Washington, VA is located only minutes from Shenandoah National Park and beautiful Skyline Drive, the start of the Blue Ridge Mountains, and is gorgeous anytime of year. The area is also home to a number of wineries, including Little Washington Winery, with an elegant tasting room in the heart of the little village, along with a chocolate truffle bar, produces excellent wines.
On a recent visit to The Inn at Little Washington, the menu, which is printed daily, featured a choice of three prix-fixe menus: “Our Enduring Classics,” representing dishes Patrick is famous for that have been signatures at The Inn for years. This menu included fresh Heirloom Tomato Salad from the Inn’s gardens, with imported Buffalo Mozzarella, Kalamata Olives, Basil, and Tomato Water Sorbet, which was delicious and looked magnificent (pictured below). The “Tin of Sin” featured American Osetra Caviar atop Maryland Crab and Cucumber Rillette (tucked perfectly into the tin beneath the luscious caviar). The Carpaccio of Herb-Crusted Baby Lamb Loin with Caesar Salad Ice Cream was a feast for the senses. Patrick is a master at achieving perfect balance and harmony of contrasting and complementary flavors, textures, temperatures, and colors: hot and cold, sweet and salty, resulting in mind-blowing cuisine! The Maine Lobster with Pearl Onions, Citrus Butter Sauce and Baby Bok Choy was light and luscious, the citrus essence was mouthwatering. The Pan Roasted Duck Breast with a Grilled Local Peach and Sweet Corn Custard was excellent, and the Pepper Crusted Tuna, “Pretending to be a Filet Mignon” Capped with Seared Duck Foie Gras on Charred Onions and Burgundy Sauce was seared to perfection and truly tasted like a perfect filet! Diners may choose from the extensive wine selection, or opt for the wine pairing, featuring excellent selections from around the world that pair perfectly with each dish. Other prix-fixe options include “A Midsummer Night’s Dream,” featuring items including Hot and Cole Foie Gras with Sauternes Gelee and Spiced Local Peaches, Grilled Fillet of Pacific Monchong (a Hawaiian fish) on a Warm Three Bean Salad with Meyer Lemon Confit, Crispy Bourbon-Glazed Veal Sweetbreads on Sweet Corn and Spiced Peach Succotash, and Parsley-Crusted Jamison Farms Lamb. The third prix-fixe option, “The Good Earth,” features a vegetarian menu, starting with roasted beets with beet sorbet and the option to add Osetra Caviar, Blistered Garden Vegetables with Marcona Almonds and Romesco, Aged Gouda Macaroni and Cheese with Australian Winter Truffle, Cassoulet of Summer Vegetables with a Sunnyside-Up Bantam Egg, and Cauliflower “Steak” with Yellow Indian Curry, Green Grapes, and Candied Walnuts.
The wine pairing selections included: Jean-Pierre Legred, Blanc de Blancs Champagne, Cochon, Old Vine Rose’ from California (2013), Jean-Claude Bachelet, St. Aubin, Premier Cru White Burgundy (2009), Cadre Pinot Noir, Central Coast, CA (2012), and A.A. Badenhorst Family, Rhone Blend, Swartland, South Africa (2010) for the Enduring Classics, with some adjustments in the selections to pair with the other two menus.
Fred Bollaci, CEO/President Fred Bollaci Enterprises of New York City and Palm Beach with renowned Chef Patrick O’Connell at The Inn at Little Washington in Washington, VA.
Wherever you are in the world, if you truly love and appreciate the finest cuisine and hospitality, The Inn at Little Washington needs to be high up on your “bucket list!” Please tell Patrick and the folks at The Inn at Little Washington that Fred Bollaci sent you!
The Inn at Little Washington
309 Middle Street
Washington, VA 22747
540.675.3800
