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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.
Just as the heart of any home is the kitchen, härth has become the centerpiece of the Hilton McLean Tysons Corner guest experience. Boasting a wood-burning oven and cozy fireside ambiance, härth welcomes diners 365 days a year.
Inspired by local Virginia seasonal harvest, härth is a farm chic homestead of the community. At this suburban fireside hideaway you can enjoy regional chef inspired cuisine including signature bacon jam, wood-fired flatbreads, house grown greens and honey from our rooftop hives.
Our hotel's outdoor organic garden and indoor Farmshelf garden provides a variety of herbs, fruits and vegetables – all incorporated into a menu that offers seasonal foods with a distinctive and creative flair. härth takes a modern, fresh approach to dining, serving 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.
Our McLean, VA restaurant offers modern American cuisine with a focus on sustainable and local ingredients with a menu that changes seasonally.
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.
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.
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, providing guests with comfortable and functional places to meet and work, eat, drink and celebrate.
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?
Learn more about our Executive Chef Philip Thompson.
Härth is one of the hottest restaurants in the Tysons Corner area, earning awards from OpenTable, Washingtonian Magazine and more!
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 hottestâthe 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'.
Chef Philip Thompson joins härth at the Hilton McLean Tysons Corner with over 20 years of international culinary experience and is classically trained in French cuisine. His specialty is Hyper-local cuisine with contemporary flair and elegant presentation. Notable career highlights include several high-profile events at the Washington Hilton such as the White House Correspondence Dinner, 2009 Youth Inaugural Ball and First Lady's Luncheon. At the Capital Hilton, Chef implemented sustainability initiatives to reduce hotel carbon footprint and led a team of 35 employees across culinary, stewarding and purchasing.As Executive Chef, Philip plays an integral role in ensuring the use of local, fresh products. He leads the initiative to source many ingredients from our on-site garden and honey from our rooftop beehives. He has a passion for sourcing local, sustainable food and is a current board member of Real Food for Kids, Montgomery Co, Maryland. As a result, the restaurant serves meat, fruit, desserts, greens, and other vegetables from a host of local farms and vendors alike including Hummingbird Farms, Fifer Orchards, Great Greens, Island Bwoy Sausage, Moorenko's Ice Cream – all located in the local DMV community.With a hunger to perfect his skills in the kitchen, Chef spent 10 years working his way through the culinary ranks of Kitchen Porter to eventually arrive as Head Chef of The Spur restaurant in Southern England.
• 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