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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 hotelâs 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.
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 lobbyâs 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.
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 lobbyâs 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.
Did you know we have four beehives on the roof, where we harvest honey to use in some of the guests' favorite dishes?
Learn more about our Executive Chef Luc Dendievel.
HÄrth is one of the hottest restaurants in the Tysons Corner area, earning awards from OpenTable, Washingtonian Magazine and more!
Our McLean, VA restaurant offers modern American cuisine with a focus on sustainable and local ingredients. Ensuring the best quality, we have four beehives on the roof of Hilton McLean, where we harvest honey to use in some of the guests' favorite dishes, including our Bacon Jam served with every meal, and the delicious cocktail, 'The Hive'.We also keep an organic garden on premise where we grow 10 of the world's hottest peppers, five types of mint and a variety of other produce. 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 on-site garden.
A native of Belgium, Chef Dendievel began his 20-year culinary career at the Ecole HÃ´teliÃ¨re 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, CafÃ© 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."
â¢ Slow Food DC award recipient for 2012 and 2013â¢ OpenTable's Diner's Choice Award 2011, 2012, 2013â¢ One of Northern
Virginia magazine's Best Restaurants 2012, 2013â¢ One of Washingtonian magazine's Best Brunches 2013â¢ One of Washingtonian
magazine's Best Cocktail Lounges 2013â¢ One of Restaurant Business magazine's 50 Great Ideas 2013
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.