The wait is almost over for Leesburg’s newest upscale eatery. The Huntōn, the main restaurant in the newly opened Hotel Burg, will open August 19. Reservations are available starting on August 20.
The Huntōn’s chef in Vincent Badiee, former head chef at the soon-to-be-closed Restaurant at Patowmack Farm. Badiee has also worked at Michelin-starred restaurants Fiola and Gravitas in Washington, DC.
“With The Huntōn, we set out to create something truly memorable,” said Kevin Ash, owner of Hotel Burg. “We feel it’s an honest reflection of the spirit of this place: bold, warm, and unmistakably Virginian. The Huntōn is our love letter to Loudoun County, redefining what dining can look like here: elevated, deeply rooted in place, and layered with craft.”
The menu will have an emphasis on locally sourced ingredients and open-fire cooking. The menu is divided into five sections, including:
- Socials: Shared starters, including seafood towers and cheese boards.
- The Larder: A “pantry-inspired section” with offerings like housemade market toast and hush puppies with smoked trout roe.
- The Market: A rotating seasonal section of Mediterranean flavors.
- The Classics: “Historical indulgences” like lobster thermidor.
- The Hunt: A section showcasing wild game and foraged ingredients, including a Hunter’s Game Pie.
Other menu offerings include foie gras, duck leg tacos, venison tartare, and hummingbird cake for dessert.
The Huntōn is the most recent opening in downtown Leesburg’s Hotel Burg, which opened on August 1. The boutique hotel took over three buildings on King Street, including a preserved historic home from 1885. It has 39 guest rooms.
In addition to The Huntōn, Hotel Burg also includes the more casual Diana Lounge, which is currently open. It serves breakfast, dinner, and cocktails.
There is also a guest-only rooftop bar and a private members’ club called The Chase, which includes a speakeasy, workspaces, and fitness facilities.
Feature image courtesy Hotel Burg
