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
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