Härth is Tysons Corner's award-winning farm-to-table restaurant, where guests enjoy cozy fireside dining 365 days a year. The wood-burning oven at härth is becoming the anchor of Hilton McLean Tyson Corner hotel, just as the heart of a home is the kitchen.
härth's executive chef, Luc Dendievel, is so committed to farm-to-table and the use of locally sourced ingredients that he has his own rooftop beehive to produce 200 pounds of honey a year. Our own organic garden provides a variety of herbs, fruits and vegetables, all on a menu that offers traditional American comfort foods, familiar dishes 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.
The restaurant also includes a semi-private dining space that can hold up to 14 guests for intimate dining, up to 50 for outdoor private space, and is also available for complete buyouts.