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This Contributor's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    September 29, 2014
  • Last Review
    December 25, 2014
  • Featured Reviews
    0
  • Average Rating
    4
 
 
This Contributor's Reviews
 
An abundance of fresh, locally grown and farm raised food is featured at Tysons Corner's newest and exciting restaurant, härth. Celebrating modern American food that brings a fresh and contemporary approach to dining. Chef Luc at harth restaurant orchestrates a menu of locally sourced ingredients from farms scattered throughout northern Virginia’s countryside. härth also has a terrace level garden and one of the best apairies in Northern Virginia, with 4 bee hives producing our own honey. The menu features wood fired flatbreads, comfort food favorites and our signature bacon jam. Enjoy our wine list and some of our new signature honey cocktails! härth also has a great semi-private dining space perfect for business or social events. Come meet our new chef and see what the "buzz" is all about!
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Completely wonderful experience
OpenTable Diner Since
Dined on 12/20/2014
 2006
Dined on 12/20/2014
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"This was our second visit to Harth, and while the first impression was favorable, I can happily report that it has gotten even better.
We were lucky enough to work with Irina, who was able to make a wine recommendation that improved upon our choice. . .a risky proposition, but she was correct.
Celeriac soup: fantastically done. Veal cheeks: scrumptious. Butterscotch pudding: heavenly.
A visit to the table by Chef Luc completed the evening; we kindly gave us advice on how to create creamy leeks. Professional and personable.
I should also mention that the entirety of the staff was very friendly; greetings from everyone as we entered and courteous good-byes as we left. Not often that we see this level of service."
Dined on 12/20/2014
 2006
Special Features: fit for foodies
0points
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Rasika, which is derived from Sanskrit meaning "flavors,” is the award-winning modern Indian restaurant owned by Ashok Bajaj. Leading the kitchen is Group Executive Chef Vikram Sunderam, a 2012 nominee for Best Chef Mid-Atlantic from the James Beard Foundation. Rasika has consistently earned four stars in the coveted Dining Guide of The Washington Post, and is in the top tier of Washingtonian magazine’s annual “100 Best.” Esquire magazine named it among the country’s best new restaurants in 2008 and Food & Wine magazine also stated that Rasika is “One of the hottest restaurants in the world.” Rasika showcases authentic Indian fare prepared on the Tawa (griddle), Sigri (open barbeque), as well as Tandoori and regional dishes. The restaurant is also noted for its international wine list, innovative cocktails and intimate, plush dining room. For private dining, Rasika has an exclusive space that can seat up to 16 guests and a semi-private area for up to 28.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Did I mention the Palak Chaat?
OpenTable Diner Since
Dined on 9/26/2014
 2006
Dined on 9/26/2014
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"Although we were terribly late for our reservation, we were welcomed and made to feel right at home. Very attentive service from Arvind, lots of excellent recommendations, including the Palak Chaat. If you were going to order nothing else, get the Palak Chaat. If you are just stopping by to ask directions. . .order the Palak Chaat.
Also, as something of a surprise, the signature cocktails were outstanding! I'd come back for those, as well."
Dined on 9/26/2014
 2006
Special Features: good for groups, notable wine list, great for outdoor dining
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