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Harth Restaurant Review: The Hilton McLean Tysons Corner has revamped and refocused its restaurant, turning it into a rustic-contemporary setting. A dazzling lineup of glass-encased fireplaces spurts up jets of flames; all-natural wood colors are accented by shiny marble-topped tables; the verdant verandah appears from every window angle; and the hotel is establishing its own community farmers market. Executive chef Thomas Elder, who is masterminding the menu overhaul, has even set up several beehives on the roof: that’s super-fresh honey for the kitchen. At lunchtime, consider the lobster rolls bulging with fresh chunks of meat or the thick and juicy burger with strips of smoky bacon. Whether for lunch or dinner, check out one of the freshly made flatbreads --- the open flatbread station is at the front of the restaurant --- or for a real treat, the six-onion soup dripping with melted Gruyère. Throwing calorie caution to the wind, dinnertime musts are the braised short ribs, and for dessert, butterscotch pudding served with cubed house-made pound cake, all bathed in a salted caramel sauce and topped with whipped cream. Housing the wine collection is a glass-wall wine "vault" near the entrance, and the limited but thoughtful wine list and wine information is set up on iPads for a diner's convenience.