About us
Lyon Hall is a bustling brasserie in the Clarendon neighborhood of Arlington, VA. We serve classic French brasserie cuisine, featuring carefully sourced produce, fish, and meats. Our kitchen, overseen by Liam LaCivita and Andy Bennett, prepares freshly baked bread, house-cured charcuterie, and handcrafted cheeses on a daily basis.
Our wine list offers an intriguing array of selections, with an emphasis on small, family-owned French wineries. Also complementing our cuisine perfectly is a diverse menu of some of the world’s most notable beers, including 23 on tap and over 50 in bottle. Finally, our bar specializes in carefully crafted cocktails, both traditional and original, including the house favorite the “SJF”.
Our dining room, bar, and expansive outdoor patio offer an appealing mix of comfort and ambiance, and Managing Partner Mark Fedorchak and his team strive to create an environment of attentive, sincere hospitality.
Hours of Operation
Lyon Hall is part of the restaurant family that includes The Liberty Tavern and Northside Social, also in Clarendon. All three gathering places are careful restorations of historically significant properties, and are consciously designed to preserve the character and charm that is a hallmark of North Arlington. We look forward to welcoming you to one of our establishments, and very much appreciate your patronage.
Andy Bennett, Executive Chef
From developing an enduring respect for the bounty of each season in the organic gardens of Le Manoir, to collaborating with renowned chef Daniel Boulud in New York, British-born chef Andy Bennett has stayed true to his roots whether in the UK or abroad.
After beginning his kitchen career as a teenager at local inns in his native Winchester, England, the young chef took a culinary sabbatical to explore the cuisines of France, Italy, Spain and Greece. Informed by his travels, Bennett returned to England and took a position under chef Raymond Blanc at the esteemed Le Manoir aux Quat’ Saisons in Oxford. There, he gained an appreciation for fresh, local, and quality ingredients that still informs his approach to dishes – a simple, but sophisticated method, which allows the integrity of each component to stand out and not be muddled. In 2002, Bennett moved to New York City to work for renowned chef Daniel Boulud at his flagship restaurant Daniel. During his years with Boulud, Bennett learned much from the star chef’s unique culinary vision. Most recently, Bennett worked through the development, opening and first year of Rouge Tomate, an eco-friendly and health-conscious restaurant that was awarded both a Michelin and a New York Times star in 2009.
In early 2010, Bennett moved to the DC area to begin work with Lyon Hall. His classic training and worldly experience shines in the kitchen’s attention to detail and vibrant, yet comforting take on classic French bistro fare. His continued commitment to fresh, seasonal flavors led Bennett to seek out solid relationships with excellent local farmers and purveyors so that each dish is developed and executed with the best quality ingredients. Bennett’s monthly farm dinners at Lyon Hall celebrate this community connection and dedication by focusing on one seasonal ingredient harvested at the peak of flavor by an area farmer.
Mark Fedorchak, Managing Partner
Mark has had a passion for the restaurant industry from an early age. He began his career working as a busboy at a small Italian restaurant in his hometown of Binghamton, New York when he was just 16 years old, and he has worked in a restaurant or hotel ever since.
In 2003, Mark graduated with a degree in Business Management from LeMoyne College in Syracuse, NY, and while earning his degree he worked for OSI Restaurant Partners at multiple locations of their casual dining concepts, Outback Steakhouse and Carrabba’s Italian Grill. Then, in 2005, he moved to Washington, DC and worked for the Star Restaurant Group at their award-winning restaurant, Zola.
In 2007, Mark was proud to collaborate with Stephen Fedorchak and Brian Normile to develop and open The Liberty Tavern in Arlington, VA. While under his direction as General Manager, The Liberty Tavern quickly became known for its top-notch food, excellent service, and great bar scene. It also has won critical acclaim – it’s been listed in Washingtonian Magazine’s Top 100 DC restaurants for the past four years in a row, and earned a 2009 “Best Neighborhood Gathering Place” RAMMY Award.
In April 2010, Mark, Stephen and Brian added Northside Social, a coffeeshop and wine bar, to the Liberty Tavern family. Shortly thereafter, the team opened their latest restaurant, Lyon Hall. Lyon Hall was the creative result of more than two years of planning and coordination, and Mark feels lucky to have been in the in the position to shape and impact every aspect of the restaurant, from the design and construction, to concept and menu, and staff selection and development.
His 430PM daily shift meetings are the highlight of his day.
Rob Valencia, Executive Pastry Chef
Rob Valencia became Executive Pastry Chef for Lyon Hall, The Liberty Tavern, and Northside Social in March 2010. Having worked in some of the top food cities in the United States, Rob brings a wide variety of influences and culture to our restaurants. His pedigree includes Boulevard in San Francisco, Blue Fin in New York City, and Biga in San Antonio.
Rob’s passion for local ingredients, artisanal breads, handcrafted chocolates and unique flavors of ice cream is abundantly displayed at Lyon Hall. From fresh donuts prepared to order on the weekends, to elaborately themed wedding cakes, he likes to infuse a bit of wit into his creations.
Rob enjoys living within walking distance of Lyon Hall, and values the many friendships he has established with his North Arlington neighbors and guests.
Andrew Limberg, Manager and Wine Director
Andrew Limberg began his restaurant career in the late nineties while in college, and he paid his dues by working every position from dishwasher to bartender. In 2002, Andrew joined the New York-based Myraid Restaurant Group (Nobu, Corton) to open 15ria in Washington, DC. During his tenure at 15ria, Andrew passed his Sommelier exam and excelled as beverage director. Andrew left 15ria to work for The Capital Grille, first in Washington, DC and then in Manhattan. During his tenure at the Grille, Andrew consistently gained recognition for his professionalism, as well as his leadership in helping to develop award winning wine programs. In 2007, Andrew joined three former Myriad colleagues to open The Redhead, which rapidly established itself as one of the East Village’s true restaurant gems. Andrew assisted in all aspects of the restaurant’s opening, and performed a managerial role for over two years.
Andrew is a longtime friend and colleague of Liberty Tavern partner Stephen Fedorchak, and was a valuable consultant during the opening of The Liberty Tavern. When contacted about plans to open a new restaurant in Clarendon called Lyon Hall, Andrew leapt at the opportunity to work with The Liberty Tavern team again.
David McGregor, Manager and Beer Director
David McGregor’s interest in cuisine and dining was sparked in the late nineties, while living in New York City. David began his career by working in some of New York’s most notable food and beverage companies, including BR Guest and Puerto Rico Importing Co. During this time, David received a well-rounded education in the service industry. Gourmet coffee, humanely raised meats, fresh-from-the-farm vegetables (before it was common), beers from around the world, and superior service became his focus. David soon found a perfect opportunity to unite his passions in a move south to Richmond, VA, where he worked as server, bartender, manager and beverage director for the popular Can Can Brasserie. During his tenure, Can Can was voted Best New Restaurant and Best French Restaurant in Richmond’s Style Magazine.
David’s commitment to impeccable service, appreciation of French cuisine, and love affair with all things fermented led him to Lyon Hall in early 2010. He is proud to be on the Lyon Hall team, and hopes to continue to establish the restaurant as a warm, welcoming neighborhood favorite.
