Not only does the Inn at Little Washington have its own gardens, but apparently the restaurant is a garden in itself. The Washington Post profiles the acclaimed restaurant's first farmer-in-residence Joneve Murphy, now in her second growing season and apparently making back her salary in savings on produce. And in a Q&A with Zagat, chef Patrick O'Connell says, "We think of The Inn as a garden - living, breathing and constantly changing on a daily basis." [WaPo, Zagat]
Filed under:
