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Rappahannock’s claim to fame in the culinary world, The Inn at Little Washington, received a rave review in last Sunday's edition of the Washington Star. The Star’s restaurant critic, John Rosson, visited The Inn on Saturday and, as a result of his article, chef Patrick O’Connell and manager Reinhart Lynch better prepare themselves for the onslaught. Epicureans and gourmands should descend from the city in droves.
Rosson describes the cooking as a "tour de force” that begins with Inn-made bread that melts in the mouth. He calls the herb butter ‘‘exquisite, ” the watercress soup “more refined” than any he's encountered and the mousse of duck liver “marvelously light.” The dressing for fantail shrimp a la Pescadora is “a perfect tangy tomato sauce” and the escalopes de veau a la creme includes "creamy white” veal and a sauce “so aromatic that one is tempted to call it ethereal.” O’Connell even makes a grilled winter
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