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Hilton McLean Tysons Corner

7920 Jones Branch Drive, McLean, Virginia, 22102, USA TEL: +1-703-847-5000 FAX: +1-703-761-5100

HÄRTH - MCLEAN

Härth restaurant continues to be one of the hottest restaurants in the Tysons Corner area. With a large patio and fire pit outside, as well as three indoor fireplaces, Härth provides fireside dining 365 days a year.

HÄRTH RESTAURANT

Just as the heart of any home is the kitchen, härth has become the centerpiece of the Hilton McLean Tyson Corner guest experience. Boasting a wood-burning oven and cozy fireside ambiance, härth welcomes diners 365 days a year.

Härth is so committed to farm-to-table practices and the use of locally sourced ingredients that we have our own rooftop beehive to produce 200 pounds of honey a year. Additionally, our hotel's organic garden provides a variety of herbs, fruits and vegetables – all incorporated into a menu that offers traditional American comfort foods with a distinctive and creative flair. härth takes a modern, fresh approach to dining, serving seasonal local produce, Virginia-raised meats and a diverse cocktail, wine and beer list comprised of many iconic labels from around the region.

For private events, the restaurant is available for exclusive buyouts. For smaller events, guests may choose between an indoor, semi-private dining space, accommodating up to 14 guests and an outdoor setting for up to 50.

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Menus

Our McLean, VA restaurant offers modern American cuisine with a focus on sustainable and local ingredients with a menu that changes seasonally.

Lunch Menu
Dinner Menu
Dessert Menu

HÄRTH PATIO

The härth patio gives guests the perfect area to network and relax, whether it's morning, noon or night. A combination of dining and lounge furniture gives options for gatherings and formal dinners. Take advantage of härth's Get Buzzed happy hour on the patio with specials on honey-themed cocktails and made-to-order flatbreads. Also, enjoy the option of pairing that perfect drink and bite with that perfect cigar, now available for purchase.

HÄRTH LOUNGE

As the focal point of the Hilton McLean Tysons Corner hotel lobby, härth lounge sets the tone - a warm, welcoming space in which to gather. härth lounge is adjacent to our härth restaurant and features an extensive small plates menu, including charcuterie and wood-fired artisan flatbreads to accompany your beverage of choice. Relax and enjoy a drink from our extensive list of wines, handcrafted cocktails and local and regional beers.

The lobby's new reinvented environment features multiple seating arrangements and conversation nooks with several TVs, easily accessible electrical outlets and complimentary WiFi.

HÄRTH LOUNGE

As the focal point of the Hilton McLean Tysons Corner hotel lobby, härth lounge sets the tone - a warm, welcoming space in which to gather. härth lounge is adjacent to our härth restaurant and features an extensive small plates menu, including charcuterie and wood-fired artisan flatbreads to accompany your beverage of choice. Relax and enjoy a drink from our extensive list of wines, handcrafted cocktails and local and regional beers.

The lobby's new reinvented environment features multiple seating arrangements and conversation nooks with several TVs, easily accessible electrical outlets and complimentary Wi-Fi, providing guests with comfortable and functional places to meet and work, eat, drink and celebrate.

THE HIVES AND ONSITE GARDEN

Did you know we have four rooftop beehives where we harvest our honey and an onsite garden where we source many herbs and vegetables used in our dishes?

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About The Chef

Learn more about our Executive Chef Luc Dendievel.

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Awards

Härth is one of the hottest restaurants in the Tysons Corner area, earning awards from OpenTable, Washingtonian Magazine and more!

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THE HIVES AND ONSITE GARDEN

Our award-winning restaurant offers modern American cuisine with a focus on sustainable and locally-sourced ingredients, including items from our on-site organic garden where we grow many of our own ingredients. The garden features 10 of the world's hottest peppers, including the very hottest—the Ghost Pepper, which we infuse into a simple syrup to craft our famous Ghost Pepper Lollipops. We grow five types of mint and a variety of other produce that our chefs imbue into our farm-to-table cuisine. Indulge in our famous Bacon Jam using honey from our rooftop beehives or sip the 'The Härth Flame' cocktail, which features the Pepin pepper from our garden.

Hilton McLean also has a rooftop apiary, featuring four beehives we harvest honey from. We incorporate this honey into our cuisine, including our signature Bacon Jam served with every meal, and the legendary cocktail, 'The Hive'.

About The Chef

A native of Belgium, Chef Dendievel began his 20-year culinary career at the Ecole Hôteliére de Libramont, where he studied French culinary arts, plated dessert and enology. In 1991, he moved to Washington, DC for the first time to serve as chef de cuisine for the Delegation of the European Union. During this time, he entertained for the EU Ambassador and dignitaries including former presidents George H.W. Bush and Bill Clinton.

In 1993, Chef Dendievel accepted the position of executive sous chef at the beloved late restaurant, Citronelle. For two years, he trained under world-renowned Chef Michel Richard before relocating to New York City to open Le Zoo in 1995 and later Waterloo in 1997. The critically-acclaimed Belgian brasserie, Waterloo, was among New York Magazine's top 10 new restaurants in New York City in 1998.

Prior to returning to Washington, DC, Chef Dendievel opened Restaurant 55 Degrees in Sacramento, CA. As executive chef and partner, he successfully managed business operations and staff training, resulting in a number of accolades including "Best New Restaurant of Sacramento" in 2006 and "Best Chef" in 2006 and 2008, according to Sacramento Magazine.

Most recently, Chef Dendievel managed food & beverage operations at the Willard Intercontinental Hotel and its critically-acclaimed French bistro, Café du Parc. As executive chef, he worked under three-star Michelin chef consultant, Antoine Westermann.

"I am overjoyed to be working for an all-around exceptional restaurant with a group of extraordinary culinary talents," said Chef Dendievel. "I look forward to enhancing the härth experience while maintaining the unique elements that have made it such a special gathering place."

Awards

• Slow Food DC award recipient

• OpenTable's Diner's Choice Award

• One of Northern Virginia magazine's Best Restaurants

• One of Washingtonian magazine's Best Brunches

• One of Washingtonian magazine's Best Cocktail Lounges

• One of Restaurant Business magazine's 50 Great Ideas

FOODIE IN TRAINING

Treat your 'foodie in training' to an elevated kids menu at Härth, with a focus on fresh ingredients and kid-friendly mock-tails. Our own Chef Luc has designed a healthy menu for the discerning palates of kids ten years and younger, featuring truffle fried mac and cheese, meatballs, and seasonal salads and soup. Kids also receive a 'Foodie in Training' certificate that can be signed by the chef that day.

Foodie in Training - Kids Menu (PDF)