One of Montgomery County’s own is one of The New York Times’ 50 favorite restaurants in the nation.

The Chef’s Counter at Burnt Hill Farm in Clarksburg was the sole Maryland restaurant included on the list, which the Times published Monday night.

The phones of the three siblings who own and operate Burnt Hill — Drew Baker, Lisa Hinton and Ashli Johnson — blew up with texts from family, friends and colleagues simultaneously on Tuesday as the news spread.

“It’s so surreal,” Johnson said. “We’re so happy and honored and grateful and all of the things, all the emotions.”

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Burnt Hill Farm just celebrated the first anniversary of its opening to the public as a 117-acre vineyard and farm.

The Chef’s Counter, a modern kitchen with bar seating that overlooks the sprawling vineyard, opened in April.

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Guests eat and drink their way through a three-hour, nine-course food and wine tasting menu by chef and partner Tae Strain of D.C.’s Momofuku, focusing on produce from the farm and from throughout the Chesapeake Bay region. À la carte dining is also available.

Wine flights range from $40 to $55, showcasing reserve wines from Burnt Hill’s vineyards and collaborations with its sister farm, Old Westminster Winery. A curated nonalcoholic beverage flight is available for $30.

The rotating menu features dishes such as a Chesapeake yellowfin tuna crudo ($28), a charcuterie board with local cheeses and preserves ($42), honey-roasted Chesapeake red carrots ($32), braised Mangalica pork curry ($35) and vanilla cream panna cotta ($16).

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“He’s truly as talented as the article showcases,” Johnson said of Strain. “The more I’ve been able to work with him, the more I get to see his passion and his storytelling through the menu and very much appreciate his approach to food and sharing Burnt Hill Farm and our region through his Asian American lens.”

Sept. 12, 2025 - Siblings Drew Baker and Ashli Johnson pose for a portrait inside the tasting room, situated atop the rolling hills of Burnt Hill Farm.
Siblings Drew Baker and Ashli Johnson inside the tasting room last year, situated atop the rolling hills of Burnt Hill Farm. (Heather Diehl for The Banner)
The tasting menu features a rotating cast of locally-sourced and -inspired ingredients along with wine pairings from Burnt Hill and its sister farm, Old Westminster Winery.
The tasting menu features a rotating cast of locally sourced and inspired ingredients along with wine pairings from Burnt Hill and its sister farm, Old Westminster Winery. (Ashli Johnson)

Since opening, Burnt Hill and the Chef’s Counter have made several prominent “best of” lists, including Wine Enthusiast’s 50 best winery restaurants in the world and Food & Wine’s 12 stunning vineyards to visit.

“It just gives us so much gratitude and excitement,” Johnson said. “We just can’t wait to continue to share what has been created. It’s so special that people are excited to come and experience it.”