On a hill just outside Washington, D.C., a meal unfolds that is connected to the land. Burnt Hill is a 117-acre regenerative farm and vineyard in Clarksburg, where the dining is a direct expression of the surrounding ecosystem. Here, everything from the estate vintages to the seasonal fare is rooted in what the property grows, raises, and makes. The operation is a model of polyculture agriculture, with honeybees, sheep, and woodland hogs living among the vines and wildflowers. The estate offers two distinct ways to dine. A Taste of Burnt Hill is a relaxed, à la carte affair where guests can enjoy offerings like stone-milled sourdough, house-made spreads, focaccia pizzas, and charcuterie boards at their own pace. For a more immersive encounter, The Chef’s Counter provides an intimate, 12-seat tasting in the working kitchen. This option features an ever-evolving, multi-course Asian American selection that showcases the bounty of the Chesapeake region. Ingredients are sourced directly from the grounds and local artisans, reflecting a clear sense of place in every dish. The vision for Burnt Hill was more than a decade in the making, transforming the land into a vibrant system of pastures, forests, and vineyards. The property's wines are a core part of the story, fermented with wild yeast and aged in native ash wood foeders, available exclusively on site. This dedication to a holistic system has not gone unnoticed, with publications like The New York Times and Wine Enthusiast recognizing the farm's unique blend of agriculture, wine, and hospitality. The result is a destination where guests can savor the connection between the land and the table.
