Chef and owner of The Inn at Little Washington, Patrick O'Connell.
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The dining room.

The Restaurant

Patrick O’Connell’s inspired American cuisine draws admirers from around the world. Dining at The Inn at Little Washington has been likened to performance art with the guest always playing the starring role. The experience evokes a romantic dinner party in a private country house from another era. Whimsical touches such as a rolling cow (named Faira) displaying cheeses invite guests to relax, be themselves, and have fun.

Patrick’s approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in American cuisine today-- healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing. Much of the produce and herbs used in the restaurant is raised on a small farm on our campus by our Farmer in Residence, Joneve Murphy. Throughout the last four decades, The Inn has established a network of local farmers and suppliers whose products represent the best in our region. In 2021, Michelin awarded The Inn a Green Star for sustainability.

We try to limit alterations to our menu so that every guest can enjoy the maximum experience that the Chef has intended. We gladly accommodate any of the following dietary restrictions: shellfish, pork, nuts, gluten, and dairy. Beyond those listed, we are unable to make any further alterations to our curated menu options, but we offer a full alternative vegetarian menu. We also offer an a la carte experience at our new casual restaurant, Patty O’s.

The terrace dining room.

Our Wine Cellar

For the past 26 years, The Inn at Little Washington's wine list has received the Wine Spectator's Grand Award. Our cellar comprises more than 14,000 bottles from the world’s great wine regions.

There is a strong focus on the wines of Europe, California, and Oregon showcasing each region’s best producers. We proudly support our local wineries by cellaring the best that Virginia has to offer. Our team of accomplished sommeliers offers the option of creating unique pairings with our various menus.

Corkage Policy

Our corkage fee is $200 per 750ml bottle (provided the wine selection is not on our list). For more than three bottles, a dedicated sommelier provides butler service for an additional $200

Please contact our Wine Director, Lindsey Fern, at 540-675-5241 or by email at with any questions or for more information.

Our Wine List

Our Kitchen Tables

Nestled on either side of a baronial fireplace in the kitchen, our two kitchen tables can accommodate up to 6 guests at each table. This is the perfect spot for a romantic and private dinner for two or a celebration for 12. Guests often tell us it’s like dinner and a movie.

The tables are available every night and the surcharge is $750 per table.


The Hotel

The Inn’s twenty-three guest rooms and suites are sumptuous hideaways created by Joyce Evans, a London stage and set designer, for whom The Inn has become a life’s work.

All guest room reservations include a welcome cocktail upon arrival, afternoon tea, house breakfast in our dining room, complimentary valet parking and a guaranteed dining reservation each evening. Each of our luxuriously appointed guest rooms feature flat screen televisions, high-speed wireless Internet access, and Bulgari bath products.

Accessible rooms are available upon request, based on availability.



Throughout its long and colorful history, The Inn at Little Washington has provided a fairytale setting for countless weddings, anniversaries, engagements, retirements, birthdays and corporate events. Guests can choose from a variety of venues including our presidential cottage, historic ballroom, Field of Dreams, and the Parsonage Garden.

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Patrick O'Connell

Chef & Sole Proprietor

Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. In 1978, Patrick opened The Inn at Little Washington in a former garage in the tiny town of Washington, VA. Patrick and The Inn have gone on to enjoy worldwide recognition and regularly host celebrities, politicians, and culinary enthusiasts. He has been referred to as "the Pope of American Cuisine" and in 2019, won the Lifetime Achievement award from the James Beard Foundation. In November of the same year, he received the National Humanities Medal from the President of the United States. He holds honorary Doctorate degrees from both The College of William and Mary and Johnson and Wales University.

leadership team