Härth Restaurant, located in the heart of Fairfax County’s business district at Hilton McLean Tysons Corner, has unveiled a new international culinary team and a refreshed take on the restaurant’s menu that now includes dinner service. Inspired by its namesake, Härth provides a warm, welcoming atmosphere anchored around its wood-burning oven where locals, guests, and groups alike can gather over seasonal food and drinks sourced from local partners.
Hilton McLean Tysons Corner Refreshes Härth Restaurant with New Culinary Team and Dining
At the helm of the restaurant’s new food and beverage team is Executive Chef Laurent Hollaender along with Executive Sous Chef Cassie Sargent and Executive Sous Chef Orlando Perez.
“Härth’s new, talented culinary team coupled with a refreshed menu concept and added dinner service demonstrates our continued commitment to offering a neighborhood dining destination for our community, clients and guests to gather over a meal and a cocktail while sparking connections and ideas,” said Scott Hamilton, general manager, Hilton McLean Tysons Corner. “We’re excited to showcase our new dishes featuring ingredients from across the region while creating a memorable dining experience for all to enjoy.”
New Culinary Team
Härth’s new food and beverage team includes renowned French Chef Laurent Hollaender who brings over two decades of creative culinary experience to his role as Executive Chef and a modern French cuisine spin to the kitchen. Before joining Härth, chef Hollaender served as Executive Chef of Kimpton Banneker. He’s also held executive chef positions at a variety of premier properties along the east coast, such as the Grand Bohemian Hotel Orlando, Hotel Lombardy D.C. and the National Democratic Club, where he prepared meals for three U.S. Presidents. Chef Hollaender is from Strasbourg, the Alsace region of France, and received his culinary degree from Shg Strasbourg – International Hospitality & Business School. His culinary inspiration is rooted in his childhood, as he grew up with a family of chefs.
At Härth restaurant, Chef and his culinary team provide more than just great food and great service, curating a unique experience that caters to all the senses from live fire in the restaurant, smoked cocktails, an apiary program that supplies its own honey for dishes, and its homegrown herb garden.
“For me, good food starts with good ingredients,” says chef Hollaender, Hilton McLean Tysons Corner. “Every dish we serve is a celebration of culinary traditions brought to life through global flavors and fresh local products. We pick the best quality ingredients and let them speak for themselves through our dishes ultimately transporting our diners’ tastebuds globally.”
Joining Executive Chef Laurent Hollaender is Executive Sous Chef Cassie Sargent who brings 10 years of culinary experience in hotels and restaurants to her role. Chef Sargent is originally from Wisconsin and received her culinary degree from Le Cordon Bleu College of Culinary Arts in Minneapolis.
Also joining chef Hollaender and chef Sargent is Executive Sous Chef Orlando Perez. Chef Perez joins Härth from Hilton Los Cabos in Mexico where he served as Restaurant Chef at Vela, a Mediterranean-inspired restaurant. A native of Mexico, chef Perez attended Culinary School Uniuver in Los Cabos and is a certified chef de cuisine international and trained chef de cuisine in Rome, Italy.
Refreshed Dining Concept
Just as the heart of any home is the kitchen, Härth sits at the center of the guest experience. Boasting a central wood-fired oven that radiates a comforting fireside ambiance, Härth welcomes diners for all-day seasonal dining and cocktails. Each Härth dish is unique, guided by the environment and ingredients that surround it, but all are bound together by a common commitment to approachable farm-to-table cooking that is honest and genuine in its intent.
This commitment includes forging meaningful partnerships with local farmers and regional purveyors that helps to bring the concept’s core principles to life. Partners include Moon Valley Farms (Ma.), Moorenko’s Ice Cream (Va.), Path Valley Farms (Va.) and Earth n’ Eats (Pa.). The hotel is also proud to continue their work with long-standing partner Great Greens (Va.) which provides the property with all of the beautiful and flavorful microgreens used to enhance the dishes including red micro mustard, pea tendrils and Thai basil.
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From hearty breakfast bowls and healthy salads to creative cocktails and divine desserts, Härth provides a warm, welcoming atmosphere where guests and groups can gather over seasonal food and drinks, sourced from local partners and elevated by the restaurant’s international culinary team. At the heart of the restaurant’s menu is the Fireside Menu featuring warm and welcoming curated dishes from the wood-burning harth. New dinner offerings include the 1855 Ribeye featuring a grilled ribeye sourced from Baltimore-based Halperns served with a Härth special spice blend and traditional chimichurri. Guests can also enjoy a Mushroom Tarte Flambee featuring regionally-sourced mushrooms from McDowells Mushroom in Pa., and a S’mores Fondue featuring a tableside presentation.
Several of the new offerings include freshly-sourced honey from the hotel’s on-site apiary consisting of four beehives housing over 40,000 bees which are tended to by the hotel’s culinary team. Their honey is used in the restaurant’s oven-prepared Honey Glazed Chicken Breast featuring roasted chicken from nearby Maryland farm, Mountaire Farms, served with rooftop honey maple ginger-glazed spring vegetables, and arugula with white balsamic and walnut vinaigrette. For dessert, diners can enjoy the Rooftop Honey Cheesecake with a honeycomb tuille, caramel sauce and bee pollen topped with edible flowers from local purveyor, Great Greens. Honey is also an ingredient in the restaurant’s beverage program including The Hive Cocktail featuring Jack Daniel’s, lemon, rooftop honey and ginger ale.
Inside Härth, guests can socialize or dine solo at Härth Lounge, the restaurant’s soaring atrium lounge which features seasonal snacks, salads, sandwiches, and steaks. For larger parties and perfect for birthdays, wedding showers, after-work celebrations, and everything in between, Härth also offers a private dining room that serves globally-inspired food in a light-filled contemporary setting situated just off Härth’s patio and gardens that provides a memorable indoor/outdoor backdrop for events for up to 150 guests.
Hours of Operation
Härth Restaurant is open for lunch and dinner Monday through Friday from 11:30am to 1:30pm and 5pm to 10pm as well as daily for breakfast Monday-Friday from 6:30am to 10:30am and Saturday through Sunday from 7am to 12pm. For reservations, please visit Härth Restaurant or call +1 703-847-5000. For private event inquiries, please contact Carla Nichols at carla.nichols@hilton.com.
Hilton McLean Tysons Corner is located at 7920 Jones Branch Drive, McLean, VA 22102. For more information or to book a reservation, please visit Hilton McLean Tysons Corner or call +1 703-847-5000.
