THE INN AT LITTLE WASHINGTON
Nestled in the Virginia countryside under the watchful eye of the Blue Ridge Mountains, the charming five-star epicurean escape endures as the state’ s finest restaurant— and one of the best in the country. Chef-owner Patrick O’ Connell enchants the senses with impeccably executed, French accented haute cuisine presented with dashes of mischief and whimsy. Though the menu changes regularly, diners can always enjoy the Inn’ s most iconic dishes. Classic standouts include the Tin of Sin, a three level extravagance featuring peekytoe crab salad, cucumber rillette and a crowning layer of Ossetra caviar. Carpaccio of herb-crusted baby lamb loin comes with half scoops of Caesar salad ice cream and brioche croutons creating an intensely flavorful bite that’ s sweet, savory, earthy, and elegant. To finish, there’ s a deconstructed ice cream sandwich featuring rich butter pecan ice cream packed between alternating layers of caramel and chocolate tuiles. It’ s doused with hot caramel sauce as you watch, ooh and aah. 309 Middle St.; Washington, Va.; 540-675-3800; theinnatlittlewashington. com
PINEAPPLE & PEARLS
Chef-owner Aaron Silverman burst onto the D. C. dining scene in late 2013 with Rose’ s Luxury, which features electrifyingly eclectic menu inspired by the American South, the Far East and Italy. Bon Appetit named it the best new restaurant in America and Silverman would go on to win a James Beard Award for Best Chef: Mid-Atlantic. His second spot is next door to his debut on Barracks Row in Capitol Hill, but it’ s a completely different proposition. The intimate tasting menu restaurant with gold accents galore pampers diners with approximately a dozen courses designed to wow the eyes and the palate. Take for example, a magic box that unfolds to reveal the bread course with biscuits, hazel topped foie gras mousse and a sour cherry compote. Or there’ s a savory fennel bonbon stuffed with yogurt and served on an absinthe spoon balancing over a tingly tipple of celery and apple. Truly delightful. 715 8th St. SE; 202.595.7375; pineappleandpearls. com
MINIBAR
The team at José Andrés’ luxe laboratory of molecular gastronomy in Penn Quarter conjures meals masquerading as magic shows. Each bite is equal parts enchantment, innovation, and celebration. Since the James Beard Award winner and his staff are constantly coming up with new tricks, the menu is always evolving. As an opener, guests could enjoy a wedge of watermelon infused with tequila and Grand Marnier that’ s served on a salt block to mimic a margarita. A smooth stone may turn out to be chocolate enrobed foie gras mousse. Apples are the chief ingredients in a slice of featherweight toast slathered with butter and topped with tongues of uni. For a finale, there could be a peanut made of caramelized white chocolate concealing a burst of bourbon. Expect the unexpected and be ready to be dazzled, because you’ re off to see the wizard. 855 E St NW; 202-393-0812; minibarbyjoseandres. com
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