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Dominating the room is a huge stove, made in France and helicoptered to the Inn as a single piece. On that stove, which would take up three parking spaces at most shopping malls, with soothing Gregorian Chants playing in the background, O’Connell and his assistants prepare a unique portfolio of food. O’Connell’s latest cookbook is called “Refined American Cuisine,” which is how he describes his cooking. As with its interiors
The Inn specializes in slightly twisting traditional dishes to make them unique. O’Connell serves guests fillet mignon of grilled tuna topped with seared duck foie gras, or roasted lobster complemented with a sauce made from grapefruit. O’Connell also specializes in incorporating local products and signature Virginia foods into his offerings. At the Inn, tender braised Veal Cheek is accompanied with a ravioli of local Virginia Country Ham, balsamic vinegar reduction, shallots, and Fontina cheese. Last spring, the Inn combined Rappahannock County’s Morel mushroom harvest with muscarpone cheese and sauteed escargot. The Inn at Little Washington complements these dishes with selections from their 15,000 bottle wine cellar, chosen by an on staff sommelier. Following O’Connell’s signature dinners, the Inn treats visitors to equally extravagant desserts, often centering around clever arrangements of white chocolate and homemade ice cream. Another popular dessert combination at the Inn is a duet of miniature souffles, contrasting a warm chocolate souffle with one of frozen raspberry. Clever contrasts like this are central to the experience of the Inn at Little Washington.
Above the door to Chef O’Connell’s kitchen,
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