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By IMI'HiNK HI TCHINSOIN
l(a|»|>ahnnn«H-k "*laff \H ritrr When Patrick O’Connell and Reinhart Lynch opened their French country restaurant. The Inn at Little Washington, three years ago. they put Rappahannock on the culinary map.
Local folks doubted that the fancy venture would be a success. One local businessman said it all by addressing his bill to The End of Little Washington.” But from the start. The Inn has been a gourmet’s mecca.
Epicures from the city, undaunted by drives of 50 to 100 miles one way, have filled the parking lot with out-ofcounty tags and stickers night after night. The restaurant won plaudits from John Rossen of the Washington Star and Phyllis Richman of the Post. Connoisseurs of fine food unleashed a flood of recipe requests from Gourmet and Bon Appetit magazines, probipg the wonders that chef Patrick O'Connell works in the kitchen.
This winter. the Washington, D.C., chapter of the International Wine and Food Society held its annual dinner meeting at The Inn, chartering a bus to carry the
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