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commitment to being outstanding, from the flower arrangements to the plate of after-dinner sweets.”
Since the dining guide came out on Sept. 18, the reservations have come in practically non-stop and The Inn’s 10 rooms are booked into December. But dinner reservations may still be had sometimes at the calling. "We’re full for a month for Saturday nights. That’s our cut-off now; we don’t take dinner reservations more than a month in advance,” said Mr. O’Connell.
“But most of the time, we can give week-night reservations a couple of days in advance. Local people could try the same day even, and we’ll make even,’ effort to squeeze them in.” The chef added that Rappahannock folks are also welcome to stop by for dessert and drinks. “Just give us a ring first to make sure we can accommodate.”
With the wider recognition by such organizations as AAA and Rethe Atlantic specifically to dine at a new three-star restaurant comes greater pressure, Mr. O’Connell conceded. But the success and the
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