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judged,” he said.
The Zagat U.S. Hotel Survey calls The Inn at Little Washington the “best, bar none . . . exqukite . . .imaginative,” and its food, “perfection . . . can’t compare to anyplace else.”
The Zagat 1991 Washington D.C. Restaurant Survey calk The Inn at Little Washington “an out-of-this world contemporary American place where stratospheric expectations are consistently gratified.”
Alone, these honors are rare. But for the same establkhment to win a grand slam sweep of top honors during one given year is unprecedented in the U.S. Hotel and Restaurant industry.
“Our goal,” said chef Patrick O’Connell “was to offer every amenity of a world class hotel, with all the personal and eccentric charm of a private home.”
The Washington Post’s critic, Phyllis C. Richman, recently said, “The Inn at Little Washington is no longer our secret. The world knows about it. And it k quickly becoming a legend in its own time.”
In 1986, The Inn at Little Washington became a member of the Relais & Chateaux Association, headquartered in Paris, France, further enlarging its reputation internationally.
Of the 375 members in 37 nations, The Inn has become one of only four establishments in North America to be honored with the Relais Gourmand designation for its cuisine in 1988.
“The formula has always been the same,” says Mr. O’Connell. “Everyday we try to make it a little better than the day before.”
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