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Dining

Indulge in Local Cuisine at 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’s 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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härth’s Hours & Seasonal Menus

Breakfast Buffet
Monday – Friday: 6:30a.m. – 11a.m.
Menu

Breakfast Buffet
Saturday: 7a.m. – 1p.m.
Sunday: 7a.m. – 1p.m.
Menu

Lunch
Monday – Friday: 11:30a.m. – 2p.m.
Menu

Dinner
Monday – Friday: 5 p.m. – 10 p.m.
Saturday: 5p.m. – 10 p.m.
Sunday: Closed for Dinner
Menu

härth Bar

As the focal point of the Hilton McLean Tysons Corner hotel lobby, härth bar sets the tone – a warm, welcoming space in which to gather. härth bar 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.

Hours
3 p.m. – 12 a.m.

Social Hour
Monday – Friday: 3 p.m. – 6 p.m.


härth Patio

King Suite Standard - King Suite Standard

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 PDR

Bridal Suite - Included in our wedding packages, the couple will enjoy a luxury suite the night of their wedding.

Accommodating up to 14 guests, this private dining room sets atmosphere for board meetings and wine dinners alike. Located at that back of härth restaurant, this area gives any group the privacy and freedom to make their night, truly special.

Celebrations

Honeymoon Getaway - Hilton wedding packages include added values such as HHonors points that can be used for getaways.

From casual to formal, from two to a hundred people, härth and its various extensions around the hotel, offers guests the unique opportunity to create an event featuring the freshest flavors of Northern Virginia, made by an an award-winning culinary team. To see packages ranging from receptions to birthdays to happy hours, please click here.

Meet Our Culinary Team

King Suite Deluxe - King Suite Deluxe

Executive Chef Luc Dendievel is heading up harth's farm-to-table restaurant. Chef Luc has had extensive career working for years at the historic Willard hotel in Washington, DC managing the food & beverage operations which included the critically-acclaimed French bistro, Café du Parc. As executive chef, he worked under 3-star Michelin chef consultant Antoine Westermann. Luc’s prior experience in Washington included responsibilities as chef de cuisine for the Delegation of the European Union and responsibilities at Citronelle as executive sous chef.

Having done time at New York City’s top restaurants including Zoo and Waterloo the critically-acclaimed Belgian brasserie and opening a restaurant in Sacramento, CA as executive chef and partner where he earned “Best New Restaurant of Sacramento” in 2006 and “Best Chef” in 2006 and 2008, according to Sacramento Magazine, Chef Luc is excited to bring his own flare and fire to harth.