From the 2017 Michelin Guide for Washington DC:
Nestled in a tiny Virginia town on the edge of the Shenandoah National Park about 70 miles from the nation’s capital, The Inn at Little Washington has long been the domain of Chef Patrick O’Connell and a destination in itself. The remote establishment began life as a garage built in the late 1890s, and has evolved since opening in 1978 into a culinary campus with guestrooms, a farmer’s market and shops.
This much-lauded Southern getaway was built for celebrating special occasions. More is more when it comes to the décor of these dining rooms – tapestries, tasseled silk lampshades, billowing fabrics, and floral patterns produce a riotous sense of opulence. Tables are elegantly set with the chef’s personal collection of implements, some of which he has designed himself.
Guests choose from three tasting menus highlighting American cuisine often prepared using local product pulled from the restaurant’s own gardens. Chilled veal tongue arrives with pickled vegetables and horseradish and mustard ice cream; while fried soft-shell crabs are sauced with orange and ginger. A perfectly seared duck breast gets a drizzle of brandied cherries plucked from the on-site orchard.