2012 Fall Dining Guide
By Tom Sietsema
Washington Post Magazine
Sunday, Oct. 21, 2012
It's hard to stay on top. If you've never been to one of the most storied inns in the country, your first encounter with truffle-shaved popcorn with cocktails in the lounge, a “tin of sin" -- caviar-paved peekytoe crab -- in a plush banquette or “a painter's palette" of seasonal sorbets (best sampled in the garden) can astound. If you've been before, your expectations shoot to the moon: Can chef-owner Patrick O'Connell sustain the magic you recall from your first, or after your 20th, visit? I thought I had seen it all here when I dropped by this summer, but before the inevitable drinks and eye-popping canapes, the suited servers trotted me outside to tour the Inn's garden, beehive and henhouse -- dressed with a chandelier. The food is by turns playful and serious. The “dressing" for a lamb carpaccio on a shimmering green herb sauce is tiny scoops of Caesar salad ice cream; the support for sliced pigeon with blueberries is a delicate zucchini crepe that I was sorry to see go. And perhaps the best surf and turf of my entire year is the duo of sauteed cod and dainty pork dumplings splashed with lemony vodka sauce. Not every dish soars. Shrimp with chorizo is the sort of dish that might impress on an upgrade in the sky, but not on this hallowed ground. The Inn's desserts erase any aftertaste of the ordinary, though. I dare you not to swoon when you spoon into the brilliant pineapple-lemon grass sorbet, served alongside pink peppercorn granita, or “grandmother's" apple tart, a pie by way of Paris. Or heaven. When a bug dropped into my glass of Roland Tissier et Fils Sancerre Rose, the sommelier whisked it away with typical grace and humor: “At least it has good taste."
We just celebrated our 40th wedding anniversary at the Inn this evening. We could not have been more pleased. Every member of the staff that we encountered was friendly and helpful. Not inexpensive but worth every dime on a special occasion (or any time if you can afford it).
I cannot disagree more with another review posted here. My bride and I spent our honeymoon at IALW and had a spectacular time. The staff was amazing in every detail - from the bottle of champaigne when we arrived at almost midnight to the service at dinner. They upgraded our room to a senior suite, which was palatial and incredible. Thank you, Patrick and the entire staff at IALW.
Very bad customer service Gregg was rude when we had problems in our 1000 a night beautiful suite.no hot water for shower before our 1000$ dinner in our 1000.$ room.
We also waited 15 min for water before our kitchen dinner that was great.
Also waited over 45 for lemonade and iced tea in our cottage .
All unacceptable for a five stat resort.
Came back after dinner tried to turn off bright lights in ceiling and the tv and lights and clock all went off . Had to watch tv with all bright lights on . I need a clock so they had to bring another clock and a long xcord and plug into bathroom. Just plain dumb.
When we asked for compensation Gregg offered a small amount
That was unacceptable for a five star resort
BAD CUSTOMER SERVICE !!!!!!!!!!
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