What’s more satisfying than a hotel with a luxurious four-poster bed, marble bath, wood-burning fireplace, and Blue Ridge Mountains views? How about a dinner courtesy of James Beard Award–winning chef Patrick O’Connell—and waiting right downstairs.

Guests of Virginia’s Inn at Little Washington don’t have to travel far for a world-class meal. Chef O’Connell’s creative dishes, such as carpaccio of baby lamb with Caesar salad ice cream and pappardelle with chanterelle mushrooms, apricots, and country ham, secured Little Washington the No. 1 ranking among America’s best hotels for foodies, as chosen by T+L readers in the World’s Best Hotels 2012 survey. It’s one of the winning hotels heating up the U.S. hotel culinary scene, from the best New England lobsters to the tastiest farm-to-table California fare.

Read my full article on TRAVEL + LEISURE.