Barrel & Bushel Brings Bites, Bourbon, and Beer to DC


Barrel & Bushel, a contemporary American-style restaurant, is now open just in time for spring pours and outdoor dining at Tysons Corner Center. 

Nestled between Tysons Corner Center’s elevated outdoor plaza and the recently opened Hyatt Regency Tysons Corner Center, the barrel-forward restaurant features regionally inspired food made with the freshest ingredients, the best local and craft beers available with more than 20 beer taps, and a wide variety of hand selected bourbon.

“After months of preparation, Barrel & Bushel is excited to open in Tysons Corner and to add our handmade delicacies to the local dining experience,” says Anthony Cavallo, general manager of Barrel & Bushel. “Our new restaurant offers a unique combination of neighborhood and destination dining, providing the best in locally sourced ingredients for our house made specialties, including fresh sausages, seasonal desserts, and signature handmade fudge, plus outstanding beer and cocktail options.”

Situated in one of the most dynamic and visited communities, Barrel & Bushel is part of Macerich’s breakthrough Tysons Corner Center mixed-use expansion, which includes the award-winning Tysons Tower trophy office building and VITA luxury apartments (expected to open later this year), all built around The Plaza — an elevated, 1.5-acre public space with its own stop on the Washington Metro Silver Line.

Barrel & Bushel provides a go-to stop for a business breakfast, lunch with clients, happy hour with friends and colleagues, dinner with the family, or late night hangout. Adjacent to the Tysons Corner Center mall, which draws millions of visitors each year, the restaurant offers shoppers a break from the busy crowds and an escape from the daily rush.  The expanded Tysons Corner Center is quickly becoming a new downtown hub of Greater Washington D.C. and Northern Virginia.  

As the name of the restaurant indicates, Barrel & Bushel embraces a “barrel-forward” philosophy by featuring 22 beer taps, with many of the best local beers available on draught and in bottles. With the option to sample a selection of regional brews on a sampler paddle or grab draught beer to-go in a signature growler, Barrel & Bushel offers beer enthusiasts the opportunity to enjoy their favorite beers in-house or at home. Barrel & Bushel’s happy hour between 2 p.m. and 6 p.m. is sure to be a neighborhood hit with a wide variety of hand-selected bourbon and handcrafted cocktails available to patrons.

Dan Dienemann, chef de cuisine at Barrel & Bushel, has created an exceptional and flavorful menu for the restaurant’s opening season. The menu includes a variety of locally sourced options, such as local air-chilled chicken for use in menu items, including 800-degree half chicken, black garlic marinated wings with Sriracha honey glaze, and more. Additionally, the restaurant sources Maryland blue crab, prepares fresh farmer’s cheese daily from locally produced milk, and serves a variety of plates that include local fruits and vegetables.

“My vision in creating the menu for Barrel & Bushel was to provide a variety of dining options such as lighter shared plates, unique entrées, and traditional American cuisine,” says Dienemann. “Because we are dedicated to representing the vibrant local community of Northern Virginia, many of the menu’s ingredients are sourced from local-area farmers, vendors, and businesses.”

The menu features prepared-to-order salads and house-made dressings. Examples of shared plates include 72-hour pork belly, crispy marinated artichoke with Pecorino and pepper aioli, and Southern barbecue king prawns. Lighter dining options feature Greek yogurt with local honey, seasonal fruits and berries, a roasted fig and walnut pastry.

Barrel & Bushel provides a variety of entrée options, including the new “Denver Cut” steak with a bourbon sugar rub, a grass fed pub burger with stout marmalade, hot fried chicken, and French toast. The menu also prepares a daily special item such as freshly cut smoked prime rib, and a Monterey Bay’s Seafood Watch program’s certified fresh local catch.

The restaurant offers breakfast dining options including grilled cheese, eggs benedict, Nutella and cream cheese-stuffed French toast, and smoked prime rib hash. The artisan-style desserts include signature handmade fudge and “Mix & Match” hybrid delicacies. Diners can select a Peach Cheesecake Hand Pie that combines a baked cheesecake with fresh peach filling and a delicious hand pie; a Pan Cookie which is a chocolate chip cookie baked in a pizza pan with salted caramel peanut butter sauce and topped with vanilla gelato; the S’mores Jar blends the restaurant’s signature fudge with graham cracker, flourless chocolate cake, and caramelized marshmallow; the Puffin is a marriage between a croissant and a muffin with lavender sugar and pastry cream; and the Lemon Meringue Jar mixes lemon pie and meringue in a jar with graham cracker, lemon filling, and caramelized meringue. Barrel & Bushel’s signature handmade fudge includes chocolate almond nut, and the popular salted caramel peanut butter fudge. The desserts are displayed on plates uniquely designed by local artists.

Guests can also select the type of service they prefer. Dining options include traditional full-service seating, a quickly served option with a communal seating area near the bar, as well as Barrel & Bushel Express. Barrel & Bushel Express provides “on-the-go” take out items from the restaurant, as well as room service and delivery options to guests of Hyatt Regency Tysons Corner Center and the surrounding neighborhood.

Barrel & Bushel comfortably seats 170 guests and provides additional seasonal, outdoor seating for 30. The outdoor seating opens up to the Tysons Corner Center’s elevated outdoor plaza, which features entertainment throughout the year such as concerts, movie screenings, ice skating in the winter, and more. “It is the perfect place to grab a bite before a concert, a gourmet coffee in the morning, or a handcrafted cocktail while people watching,” Cavallo says.



News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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