The Hilton on Jones Branch Drive has been in the process of renovating their hotel since 2010, and the $45 Million spent may have been the best decision they could have made. In a market with other high end options including Marriot, Sheraton, and Ritz Carlton, Hilton had to update their facility to attract patrons from the other more eye-catching hotels. Much of the renovation has focused on the equivalent of curb appeal, improving the facade, site, entrance of course the new Harth restaurant. With an long list of highly recommended hotel restaurants within Tysons Corner, we wanted to take a look at the new contender.
The feel of Harth inside and out is a warm stone and fire restaurant which highlights their woodfire oven selections and perfect for winter comfort food. The bar is now incorporated with the front kitchen, showcasing their woodfire chef
and allowing restaurant goers a quick but enjoyable dinner option. The wine list has been modernized and placed on an Ipad allowing patrons to not only review price and variety but recommended pairing, vineyard history, and a bounty of other information. The bar demonstrates the new design’s sleek but comfortable feel mixing modern textures with a mountain resort atmosphere.
We had the Margherita Woodfire flatbread which had a fresh herbal flavor paired with a Voignier. Oysters on the halfshell come in 1/4, 1/2, and full dozen with a homemade horseradish. The oysters naked are great but I highly recommend the horseradish which has a light vinaigrette flavor that adds a sweetness to the dish.
If you prefer your shellfish cooked you should order the Crab Fondue which is the perfect size for 2. The fondue is heated in a cast iron pot which, unlike other attempts of this size fondue pot, holds the heat of the dish. The flavors are half way between a traditional fondue of gruyere and a creamy New England chowder and immediately draws you to the same place you have felt since entering the restaurant, warm and comfortable but sophisticated. We were not at all surprised by the superb execution and re-imagining of our apple tart dessert, which fell between a light strudel and a traditional apple tart. There was a light drizzle of Harth’s own rooftop beehive honey which provides a healthy but decadent taste to the dish.
We didn’t have a chance to try a full entree with this visit but after enjoying the selection of appetizers we have become convinced of this restaurants potential. While Harth shows some youthfulness in its menu, which on the surface appears similar to other restaurants, it is the reinvented design by chef Thomas Elder through unique and imaginative flavors that separates Harth from other farm to table restaurants. Our meal of 3 appetizers, a bottle of wine, and dessert fell below $90 with tax and tip which seems oddly affordable for the amount and quality that we were served.
Other restaurants in Tysons Corner garner the press and critical acclaim which has to some extent caused some inflation of price at the same time as a laziness in creating new menu selections. Harth has proven that quality and innovation can be accomplished without diminishing a patrons wallet and is a hidden gem of the West Park neighborhood. We hope that the investment Hilton has made to re-invent their headquarter adjacent hotel will begin to grab the attention of restaurant goers and hotel guests and prove that their new design was worth the wait and price.