Forget farm-to-table, the latest restaurant trend to takeover DC is bee-to-table. The practice of urban beekeeping has been gaining momentum ever since it really bloomed back in 2012. There was even a documentary titled The Capital Buzz that focused on Washingtonian Jeff Miller and his hives. One of the most recent places to set up a colony is the Hilton McLean Tysons Corner. We checked them out, EpiPen in hand.
The hotel’s restaurant, härth, sources honey from four rooftop hives that house 200,000 honeybees—with one queen bee per hive. (A metaphor for Capitol Hill?) They produce about 200 pounds of honey a year, some of which is drizzled on appropriate dishes at the restaurant, like this seasonal fruit tart. You can also sample the honey at the Hilton’s “Get Buzzed,” social hour. Try the “Bees Knees” made with gin, härth honey, and fresh lemon juice or “The Hive” containing Maker’s Mark, lemon, härth honey and ginger ale. Both are just $5 weekdays from 3-6p.m.
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