{"id":529277,"date":"2025-12-05T07:00:00","date_gmt":"2025-12-05T12:00:00","guid":{"rendered":"https:\/\/northernvirginiamag.com\/?p=529277"},"modified":"2025-12-02T17:22:43","modified_gmt":"2025-12-02T22:22:43","slug":"the-hunton-in-leesburgs-hotel-burg-serves-up-fresh-american-flavors","status":"publish","type":"post","link":"https:\/\/northernvirginiamag.com\/food-and-drink\/reviews\/2025\/12\/05\/the-hunton-in-leesburgs-hotel-burg-serves-up-fresh-american-flavors\/","title":{"rendered":"The Hunt\u014dn in Leesburg’s Hotel Burg Serves Up Fresh American Flavors"},"content":{"rendered":"\n

When Vincent Badiee was hired last spring to be chef at Hotel Burg\u2019s<\/a> signature restaurant, The Hunt\u014dn<\/a>, his imagination took off the moment he saw the dining room. \u201cWhen I walked through the doors I saw a 1920s grand American dining room \u2014 in Paris \u2014 very structured. That was my dream, and they just let me go with it,\u201d he recalls. <\/p>\n\n\n

\n
\"The
Photo by Michael Butcher <\/em><\/figcaption><\/figure><\/div>\n\n\n

A mighty wood-fired grill was the centerpiece of the kitchen. But Badiee\u2019s dream takes the restaurant to another level. The Restaurant at Patowmack Farm alum<\/a> wanted a place to grow his own ingredients. Fortunately, the Hotel Burg team had purchased The Manor 1858, an event space on a 22-acre plot of land in Aldie. One hundred apple and pear trees were planted last year, and an olive grove promises to provide the restaurant with its own freshly pressed oil come spring. <\/p>\n\n\n\n

The craft continues in the kitchen. Badiee and his team dry age steaks in house. Bakers arrive at 5 a.m. every morning to make fresh bread. He\u2019s even planning a cheese cellar. All this is to say that, while The Hunt\u014dn is adjacent to a hotel, it is the real destination, not the other way around. <\/p>\n\n\n

\n
\"Food
Photo by Michael Butcher <\/em><\/figcaption><\/figure><\/div>\n\n\n

Delicious Whimsy\u00a0<\/h3>\n\n\n\n

The oversized menu dwarfs any diner who holds it, lending it immediate gravity. But the Gatsby-esque affair is far from the staid fine dining it could be. It starts when a guest orders the vegetable crudit\u00e9 plate. Presented in a hand-hewn, orb-like bowl that smokes with the aroma of mushroom and chamomile, it looks like there\u2019s been a mistake and the server has brought vegetables that are still growing. But that soil is made from mushrooms and puffed quinoa. Beneath lies a garlicky Green Goddess bavaroise and a selection of petite roots, still attached to their stems.  <\/p>\n\n\n\n

This thread of whimsy continues throughout The Hunt\u014dn\u2019s every detail. Steak tartare is topped with mustard ice cream. Diners are invited to \u201cchoose their weapon\u201d from a knife block before they cut into their melting 45-day dry-aged New York strip. When it\u2019s time to pay the balance, it arrives in a yellow pottery duck. \u201cThe bill,\u201d explains a server. <\/p>\n\n\n\n

It\u2019s not often enough that a sense of fun is part of a pricey evening out. But it pervades The Hunt\u014dn.  <\/p>\n\n\n\n

A Memorable Menu\u00a0\u00a0<\/h3>\n\n\n\n

That menu reads like a chef\u2019s list of what they\u2019d like to eat \u2014 because it is. It\u2019s divided into four categories: larder features preserved ingredients from the chef\u2019s pantry; classics are dishes attributed to everyone from Auguste Escoffier to the woman responsible for the Hummingbird Cake in a 1978 issue of Southern Living<\/em>; market dishes feature the seasonal harvest; and hunt is focused on wild flora and fauna. <\/p>\n\n\n\n

The last of those was my favorite section. Starters include small bites for a low price, such as an Asian-inspired duck confit taco served on a sesame leaf and a venison tartlet flavored with coffee. Foie gras is $12. It\u2019s only two mouthfuls, served over a crumbly p\u00e2te sabl\u00e9e with strawberry jam and cacao, taking it just to the edge of dessert, but it\u2019s just enough. The inspiration? As a kid, Badiee\u2019s parents wouldn\u2019t pony up for him to eat foie gras. He wants to make the indulgence a little easier for budding gourmets. <\/p>\n\n\n

\n
\"THe
Photo by Michael Butcher <\/em><\/figcaption><\/figure><\/div>\n\n\n

Other dishes are more expensive, but with reason. The enviable Hotel Burg(er) includes 80-day dry-aged rib-eye in its mix, along with brisket, chuck, and short rib from local farms. It\u2019s blanketed in a layer of fontina and served with sweet, caramelized onions on a notably cloudlike house bun with warm pommes gaufrettes, or waffle chips. I would happily pay $28 to eat it any day. <\/p>\n\n\n\n

Globally American Fare\u00a0<\/h3>\n\n\n\n

This is one of the American standards on the menu, alongside hushpuppies and mushroom grits. But the beauty of today\u2019s American fare is that there are no longer international boundaries. We are all American.  <\/p>\n\n\n\n

Badiee takes much inspiration from his Persian grandmother with dishes like a mushroom kebab and rainbow trout with sabzi. Diners will be stunned by the burst of flavors in the ash-roasted beets, which combines calming apple tzatziki and candied walnuts with the spicy rattle of zhoug. Think of it as your favorite Cava bowl reimagined by one of the region\u2019s smartest chefs. <\/p>\n\n\n\n

Other dishes are even more global. The half Hunt\u014dn Chicken is brined for a day, marinated in yogurt, then grilled to-order until the skin is charred and the white meat still juicy. The bird\u2019s feathers are replaced by leaves of cilantro and mint. I accompanied it with basmati rice finished with chicken fat and topped with togarashi and cracklings. I almost lost count of the international influences in that single side. <\/p>\n\n\n\n

Badiee is also responsible for the desserts. The highlight among the four is the Black Alaska. This take on Baked Alaska features blackened meringue surrounding anise-redolent absinthe ice cream and a gooey dark chocolate brownie. Like much of the menu, it\u2019s sized for sharing. <\/p>\n\n\n\n

Whether you\u2019re digging into \u201cThe Game\u201d pie, which combines foie gras, rabbit, venison, and chicken and duck confit with truffles beneath buttery puff pastry or trying old-school Lobster Thermidor, Badiee\u2019s desire is for his food to be a visceral experience. \u201cI want smells in my dining room,\u201d he says. <\/p>\n\n\n\n

And there are. Each new sight and aroma of a passing dish serves as a compulsion to return to try more. <\/p>\n\n\n\n

There\u2019s nothing stuffy about The Hunt\u014dn. Its easy attitude and carefully prepared eats are what the words \u201cfine dining\u201d should signify in a world that\u2019s moving past nouvelle cuisine. The Hunt\u014dn is shaping up to be an American classic in its own right.  <\/p>\n\n\n\n

The Hunt\u014dn        \u202f   <\/h3>\n\n\n\n

Rating:<\/strong> \u2605\u2605\u2605\u2605\u00bd<\/p>\n\n\n\n

See This: <\/strong>Imagine a cozy-yet-upscale American hunting lodge through the quirky lens of a Knives Out<\/em> mystery. Ask for a table looking onto the open kitchen, where the culinary team labors over the wood-fired grill.<\/p>\n\n\n\n

Eat This:\u202f<\/strong> Ash-roasted beets, Hotel Burg(er), Half Hunt\u014dn Chicken, Black Alaska    \u202f\u202f<\/p>\n\n\n\n

Appetizers:<\/strong>\u202f$10\u2013$28\u202f\u202f  <\/p>\n\n\n\n

Entr\u00e9es:\u202f<\/strong>$26\u2013$250\u202f\u202f<\/p>\n\n\n\n

Dessert:\u202f<\/strong>$12\u2013$16<\/p>\n\n\n\n

Open for dinner Tuesday through Sunday. <\/p>\n\n\n\n

208 S. King St., Leesburg<\/em><\/p>\n\n\n\n

Feature photo by Michael Butcher <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"A former chef at The Restaurant at Patowmack Farm returns to NoVA with a hotel restaurant worth its salt.","protected":false},"author":1001856,"featured_media":529276,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41095],"tags":[],"class_list":["post-529277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reviews"],"acf":[],"yoast_head":"\nThe Hunt\u014dn in Leesburg Serves Up Fresh, Real American Flavors<\/title>\n<meta name=\"description\" content=\"A former chef at The Restaurant at Patowmack Farm returns to NoVA with a hotel restaurant worth its salt, Leesburg\u2019s The Hunt\u014dn.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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