In June I got the chance to go to The Inn at Little Washington. This was my first three-star Michelin restaurant and I thought it was superb! I’ve gathered all my thoughts in a review of the entire experience on my new blog at breadandbutterreviews.com/the-inn-at-little-washington. Homepage more simply is BreadAndButterReviews.com to check out the other stuff I’ve written about so far.
The review is a bit wordy. Sorry! That’s just how I am. But the tl;dr is that the standouts were the lobster mousse and savoy cabbage chartreuse, and the lamb carpaccio with deconstructed Caesar salad. Both dishes I’ve thought about constantly for the past month. The lobster mousse especially has frustrated me to no end with how beautiful the construction was. The service was great albeit a bit bumpy in parts. But the dining rooms themselves are gorgeous. We got to explore during the day before dinner and it was just incredible. That has to be a bit of a “pinch me I’m dreaming” type of place to work.
It was my sister’s first Michelin star experience and the bug has definitely bitten her. Now she wants to try a few other options in DC later this year.
This was my first 3-star so I’m curious to see how it compares when I’m finally able to get up to New York and try a few of those staples at some point. But color me impressed with this one. It was an enchanting experience.
by BreadButterReviews
11 Comments
Holy shit
how much was it? That looks incredible
we just went for the first time this past weekend and felt similarly wowed – the same standout dishes as well across the classic and seasonal menus that we shared
did you stay at the inn as well? getting the full experience including the tea and breakfast just made the whole thing such a magical experience – we will truly never forget our time there
This is so nitpicky, but I can’t stand when linens aren’t pressed for fine dining, especially for a three star.
Don’t put out linens if you’re going to leave them creased.
I was there around the same time and had the same menu. It was good but I was a little surprised that there weren’t more standout dishes. The egg fish and the lobster were standouts. The veal (I think it was veal, the main course) was just fine. The caviar and toast dish was just very plain.
Overall it was a nice experience but was a little disappointed in the food.
Do you really have to eat all those flowers in the first photo?
We went there in November of last year. Unfortunately Patrick was not there. He was in Paris for some chef gathering. We felt the service was bumpy as well. This was our first 3-star and didn’t meet our expectations. The duck fat was not rendered, bread person never came back to the table to offer more bread, we ordered a glass of wine for the main course and it was delivered halfway through our main course. Maybe our expectations were too high but it’s a 3-star. On the bright side the town is charming and the setting was beautiful.
And you didn’t even get one Maderia? Shameful
“Malassol” is the word you want to know when using caviar. It means that the amount of salt is limited to less than 2%. It’s harder on the producers because it doesn’t keep as well but it’s much nicer for you to have a less salty product.
How do you go to this restaurant and not post pictures of the cow??
The pawpaw dessert is absolutely incredible. We went in February and it was quite the experience. Different menu and not everything was a hit but it was an exceptional experience and we had exceptional service.