A Taste of Burnt Hill is a relaxed three-hour food and wine experience on our hilltop in Clarksburg, Maryland. Each visit begins with a welcome glass of méthode traditionnelle Blanc de Blancs, followed by an unhurried afternoon of estate wines, seasonal food, cocktails, coffee, and thoughtful nonalcoholic drinks. The à la carte menu celebrates what we grow, raise, and produce on the farm and throughout the Chesapeake Bay region, bringing Burnt Hill’s regenerative agriculture and warm hospitality to the table.

Named to The New York Times’ 2026 Restaurant List as one of its 50 favorite restaurants in America, the Chef’s Counter is an intimate 12-seat tasting experience inside our working kitchen. Chef Partner Tae Strain leads an ever-evolving seven-to-nine-course Asian American menu rooted in the Chesapeake watershed and shaped by memory, technique, and the changing seasons. From a front-row seat, guests experience the creative process up close as the menu moves between composed plates and handheld bites, refinement and comfort. Beverage pairings by founding winemaker Lisa Hinton deepen the experience through estate reserve wines and thoughtfully crafted nonalcoholic pairings.