EATER Spotlights Burnt Hill Farm
Burnt Hill Farm Featured in EATER: Maryland’s Most Exciting New Winery
Yesterday, EATER shined a spotlight on Burnt Hill Farm, celebrating the long-awaited opening of our 117-acre vineyard and farm in Montgomery County. After nearly a decade of thoughtful planning, hard work, and deep commitment to regenerative agriculture, it is so rewarding to see our vision recognized.
The article captures what makes Burnt Hill special: a polyculture approach where vineyards, orchards, sheep, pigs, bees, grains, and gardens all work together in harmony. From custom ceramic plates made with our own soil to honey from our hives swirled into chilled corn soup, every detail here is rooted in this land and tells the story of a farm built slowly and intentionally.
The writer also highlights the culinary experience led by our executive chef-partner, Tae Strain. Guests visiting now can enjoy our wine tasting experience paired with seasonal bites like sourdough slathered in farm-fresh butters, eggplant hummus with cucumbers and queso fresco, and chilled sweet corn soup. And the excitement continues to build: Tae is currently designing a 10-seat chef’s counter experience, opening in early 2026, where wood-fired pizzas and Korean-American dishes will bring a new dimension to Burnt Hill’s hospitality.
We are grateful to EATER for capturing the spirit of Burnt Hill Farm—our wines, our food, our animals, and our ethos. This farm has always been about more than a tasting room; it is about connection to land, to seasons, and to one another.
Reservations for our wine tasting experience, complete with seasonal bites and optional small plates, are now open on Tock. We look forward to welcoming you here to taste, explore, and feel the beauty of Burnt Hill.