By Nicole Bayne
Here’s what to expect from the Tysons Corner Hyatt Regency’s Barrel & Bushel opening in the middle of April.
1. No Corporate Dishes
Dan Dienemann, the chef de cuisine, says “the brand gave me freedom and support to execute recipes the way I want them.” The former Cheesecake Factory chef will spin the classic chicken and waffles into the Nashville-inspired hot fried chicken and bourbon French toast served with dark maple syrup. Instead of Buffalo sauce, wings will marinate in a black garlic and honey Sriracha glaze.
2. Local Support
“I don’t think you can do it for every ingredient, just when it makes sense,” says Dienemann. Local provider possibilities include pork from Edwards in Surry and beer from Port City Brewing Company, Crooked Run Brewing, Mad Fox Brewing Company, Lost Rhino Brewing Company, Old Ox Brewery and Adroit Theory.
3. Using the Right Animal
Barrel & Bushel will source Kuterra Salmon, which was recognized by Monterey Bay Seafood Watch as a “best choice” for consumers based on sustainability and health factors. The fish will be marinated in amber-maple and roasted in the hearth. Dienemann says this salmon is “stress-free with firm flesh, good oils, essential nutrients and exceptional taste.” Don’t expect overfished seafood like ahi tuna.
4. Smart Portions
“I want to do the right amount of food,” he says. “I hate when I go to a restaurant and you can’t finish your meal. You want to taste things and try menus out. Here, you can finish your meal … and we’re not going have to take you out of the restaurant with a wheelbarrow.” Right now, Dienemann has 18 shared plates on the menu.
5. Dessert in Tiny Jars
Small and sweet, four-ounce jars of pistachio gelato with fresh raspberries and pistachio whipped cream are available for $4.
Dienemann is also planning on a dulce de leche dessert sprinkled with sea salt and crushed honey-roasted peanuts as well as a white chocolate fudge dessert with blackberry preserves.
6. Dining Options
The restaurant can seat 210 and will have high ceilings with slats exposing pipework. Brass rails will run across the top of the restaurant from the refrigeration to the taps, and the walls will have earth tones like refined wood, greens, browns and oranges. The venue’s walls can retract into the ceiling for access to the 50-seat patio. Completely closed off is the private dining area called “the sparrow room” with a self-contained fireplace and decorations featuring sparrows, “which [are] a very social bird,” says Dienemann. “A social room for private events.”
There’s also a grab-and-go express area and a communal bar area with picnic tables. Plus, the hotel offers food delivery to the neighborhood. / Opening mid-April; Barrel & Bushel; 7901 Tysons One Place, Tysons Corner
