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Join one of America’s most award-winning restaurants, The Inn at Little Washington.
The Inn at Little Washington’s most recent awards include:
· 2 Michelin Stars – one of only 3 restaurants in the DC area so recognized, one of only 23 in the nation
· 5 James Beard Awards, including Best Chef and Best Restaurant in America
· Forbes 5-Star award for the restaurant – 25 years in a row, and one of only 40 restaurants in the US awarded 5-Stars
· Forbes 5-Star award for lodging – 26 years in a row
· AAA 5-Diamond award for the restaurant – 28 years in a row, making The Inn the longest-tenured restaurant in the history of the program
· AAA 5-Diamond award for lodging – 26 years in a row
· 4 Stars (top rating) in Washington Post’s Fall Dining Guide for 2017
· Wine Spectator Grand Award – 21 years in a row, the only restaurant so recognized in Virginia, Maryland, and the District of Columbia
· Chef Patrick O’Connell was selected for Le Chef Magazine’s Top 100 Chefs in the World list for 2015 – one of only 10 American chefs included.
From the Michelin Guide:
“Nestled in a tiny Virginia town on the edge of Shenandoah National Park about 70 miles from the nation’s capital, The Inn at Little Washington has long been the domain of Chef Patrick O’Connell and a destination in itself. The remote establishment began life as a garage built in the late 1890’s, and has evolved since opening in 1978 into a culinary campus with guestrooms, a farmer’s market, and shops.
This much-lauded Southern getaway was built for celebrating special occasions. More is more when it comes to the décor of these dining rooms – tapestries, tasseled silk lampshades, billowing fabrics, and floral patterns produce a riotous sense of opulence. Tables are elegantly set with the chef’s personal collection of implements, some of which he has designed himself.
Guests choose from three tasting menus highlighting American cuisine often prepared using local product, pulled from the restaurant’s own gardens. Chilled veal tongue arrives with pickled vegetables and horseradish and mustard ice cream; while fried soft-shell crabs are sauced with orange and ginger. A perfectly seared duck breast gets a drizzle of brandied cherries plucked from the on-site orchard.”