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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