härth

Igniting Appetites

An abundance of fresh, locally grown and raised food is featured at Tysons Corner’s newest hot restaurant, Härth. Executive Chef Thomas Elder orchestrates a menu of locally sourced ingredients from farms scattered throughout Virginia’s Shenandoah countryside, some of which include Charlottesville’s The Organic Butcher, Ayrshire Farm in Upperville and Freestate, a co-op of family owned farms throughout the state. The property will also source locally, with a terrace level garden. Elder’s contemporary American comfort food will be offered from an open kitchen in a warm, inviting room, complemented by an extensive list of local and regional beers and wines.

“Our Hilton Hotels & Resorts brand also has a renewed energy among its restaurants, elevating the dining experience with innovative and delicious restaurant concepts for hotel guests and the local community alike. We are excited about the launch of Härth into this property and community,” said Beth Scott, Vice President of Restaurant Concepts – Full Service & Luxury Brands, Hilton Worldwide.

“Tysons Corner is at the heart of an abundant and diverse region. We will be able to take advantage of these assets at our ‘harth-warming’ restaurant,” continued Brian Kelleher, general manager, Hilton McLean-Tysons Corner. “Chef Elder adds experience and vision that will drive this restaurant into the heart of the Tysons Corner community.”

Chef Elder is ready to blaze a culinary path through Northern Virginia’s renowned tech corridor. Taking full advantage of the kitchen’s wood-burning granite clad oven, he is offering a variety of fire-roasted dishes including fire roasted chicken served with brussel sprouts, forest mushrooms and rosemary jus, and the signature Härth burger topped with Talbot Reserve sharp cheddar, wood fired onions, and apple wood smoked bacon. The same bacon is used in Elder’s unique apple wood smoked bacon jam which he plans to offer for breakfast, and throughout the day in a variety of ways.

At lunch, Chef Elder offers a variety of hand-carved sandwiches like short rib cheesesteak, porchetta, herbed chevre or corned beef in addition to all-day items like signature wood-fired flatbreads, to include standouts like Bianca, topped with prosciutto and arugula, and roasted mushroom, with caramelized onion, fontina, and truffled sea salt. To round out the menu Elder has added savory main plates and salads ranging from salt roasted beets to Härth’s Chopped, a filling blend of artichoke hearts, pecorino & fontina, teardrop tomatoes, garbanzo beans, cucumber, romaine and white balsamic dressing.

The oven, regarded as Härth’s “heart” not only adds to the monumental flavor profile of local ingredients throughout the menu, but also lends an enticing aroma to the large space and adjacent Härth Bar. The interior will awaken and intrigue the senses, as the oven and three stone fireplaces provide a warm glow to the room. The 120-seat dining room, donned in hues of eggplant, cream and celery green, is set among a landscape of warm woods, cool custom chandeliers and artisan works. A semi-private space is available to accommodate 20 comfortably.

Source: Linda Roth Associates, Inc.

Härth at Hilton
McLean Tysons Corner
7920 Jones Branch Drive
McLean, Virginia
703.761.5131


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