About Härth
The dining room in the Hilton McLean Tysons Corner, which mixes modular white furniture with organic elements—birch-tree trunks, a sticks-and-lights sculpture—feels simultaneously sleek and warm. Meanwhile, the kitchen puts trendy spins on classic fare. Eggs Benedict gets new luster when chive popovers, slathered with house-made bacon jam, sub for English muffins. Lemon griddle cakes get extra punch from candied lemon. And a turkey sandwich—available during weekend brunch—wows with caramelized onions, cranberry mayo, and more of that divine bacon jam. Monday through Friday 6:30 to 11 am, Saturday and Sunday 7 to 11 am and 11:30 to 2.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
