Named One of the Best Winery Restaurants in the World

Reflections: a note of gratitude.

Burnt Hill Farm named one of the best winery restaurants IN THE WORLD!!!!

Wine Enthusiast just released its 2026 list of the best winery restaurants in the world, and The Chef’s Counter at Burnt Hill Farm is on it.

That is hard to fully process.

The list, written by Nils Bernstein, the esteemed Food Editor at @wineenthusiast, highlights 57 destination winery restaurants around the globe. These are places where wine, food, hospitality, and sense of place all come together in a way that is worth traveling for.

To be included among them is incredibly humbling.

Here’s what Wine Enthusiast wrote about Burnt Hill Farm:

“Not just one of the best winery restaurants but also one of the best new(ish) restaurants in the country, Chef’s Counter at Burnt Hill Farm is an intimate tasting counter seating just a handful of guests, with menus shaped by Chef Tae Strain’s Korean-influenced cooking. Ingredients come from the property’s 117-acre regenerative farm, and the experience is enlivened by Burnt Hill’s low-intervention wines.”

We are so grateful for those words.

More than anything, this recognition feels affirming. Not because we think we’ve arrived, but because we know how much care is going into this place every day.

Burnt Hill Farm is a decade in the making, and yet still so young. The Chef’s Counter only went public in May 2026. We are building, learning, and trying to create an experience that feels honest to this land, this region, and this team.

The vision has always been simple, but not easy: farm, food, wine, and hospitality all speaking together.

A meal at The Chef’s Counter should feel like Burnt Hill Farm: connected to the vineyard, the cellar, the kitchen, the animals, the garden, the seasons, and the people doing the work. It should feel generous, thoughtful, delicious, and joyful.

Chef Tae and the culinary team have brought so much creativity and heart to that vision. Lisa and the winemaking team have built wines that are honest to this place. Our farm and vineyard crew show up through every kind of weather and every kind of season. Our hospitality team brings warmth and care to the experience every night.

None of this happens because of one person. It takes us all.

It also takes guests who believe in what we are doing. Guests who drive out to the farm, sit at the counter, ask questions, trust the menu, drink the wines, experience joy, and help give this place life.

So today, we are taking a moment to be proud.

Proud of our team. Proud of Burnt Hill Farm. Proud of Maryland wine and the food culture growing around it.

And mostly, we are grateful.

Thank you to Wine Enthusiast and Nils Bernstein for seeing what we are working so hard to create.

Thank you to our team for caring so deeply.

Thank you to everyone who has sat at the counter, shared a bottle, celebrated with us, encouraged us, and helped us keep going.

This one means a lot.

With love, from Burnt Hill.

-Drew Baker, farmer and founding partner

Wine Enthusiast Names Burnt Hill Farm One of the Best Winery Restaurants in the World 2026.