One Maryland name on the list

The New York Times published its 50 favorite restaurants in America on Monday night. The Chef's Counter at Burnt Hill Farm in Clarksburg was the only Maryland spot on it.

Three siblings, phones exploding

Drew Baker, Lisa Hinton and Ashli Johnson own and operate Burnt Hill. All three got hit with texts at once on Tuesday as the news spread.

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

Open barely five months

Burnt Hill Farm just marked one year open to the public as a 117-acre vineyard and farm. The Chef's Counter, a bar-seating kitchen overlooking the vines, opened in April.

Nine courses, three hours

Chef and partner Tae Strain, formerly of D.C.'s Momofuku, runs a nine-course food and wine tasting built on produce from the farm and the wider Chesapeake region. A la carte is also available.

What lands on the plate

The rotating menu runs to Chesapeake yellowfin tuna crudo at $28, honey-roasted red carrots at $32 and braised Mangalica pork curry at $35. Wine flights go $40 to $55, with a $30 nonalcoholic option.

Not their first nod

Burnt Hill has already made Wine Enthusiast's 50 best winery restaurants in the world and Food & Wine's 12 stunning vineyards to visit. Johnson credits Strain's Asian American lens on the region.

“It just gives us so much gratitude and excitement. We just can't wait to continue to share what has been created.”