Eat By Numbers: The Inn at Little Washington

By Nevin Martell

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we set the GPS for a little lap of luxury in the rolling hills of the Virginia countryside known as the Inn at Little Washington. For more than three decades, chef-owner Patrick O’Connell has been masterfully crafting world-class New American cuisine flourished with a French accent. In between entertaining the Hollywood elite, he was kind enough to tell us just how much foie gras and caviar he goes through, the astonishing number of bottles in the Inn’s wine cellar, and how many eggs his brood of hens lays.

The Inn at Little Washington

Years in business: 34

Seats: 85

Guest rooms: 18

Wines on the wine list: 2,500

Virginia wines on the wine list: 55

French wines on the wine list: Approximately 1,100

Bottles in the wine cellar: Currently 12,000

Single malt scotches available: 26

Orders of lamb carpaccio sold every week: 95

Tins of Sin sold every week: 175

Grams of caviar used every week: 2,500

Pounds of foie gras used every week: 25

Chickens in the onsite henhouse: 20

Average number of eggs harvested every week: 105

Local farmers and producers the Inn works with regularly: At least 30

Herbs growing in the onsite garden: 31

Varieties of micro greens growing in the onsite garden: 18

Different types of vegetables growing in on the onsite garden: 125

Cheeses showcased on the cow-shaped cart named Faira: 25

Celebrities who have dined at the Inn: Many, and though the Inn won’t go on record to discuss those booking, Hollywood luminaries such as Ryan Reynolds and Blake Lively, Warren Beatty and Annette Bening, Barbra Streisand, and Jack Nicholson have all talked of dining there