Inn at Little Washington Restaurant
The restaurant at the Inn at Little Washington, a 90-minute drive from Washington, D.C., and its chef, Patrick O'Connell, have received five James Beard Awards, including the 2001 Outstanding American Chef. O'Connell's French-inspired technique is exemplified in dishes such as the Tin of Sin, composed of American Osetra caviar, and a crab and cucumber rillette; and the organic veal loin with bone marrow custard. Many menu options showcase produce from the inn's own garden. Silk, rose-colored shades cover the lamps, and decorative tapestries drape the walls, lending to the dining room's a elegant setting.