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 Executive Chef Matt Hill and Sous Chef Christopher Horton, 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.
Friday and Saturday 5PM-11PM
Sunday – Thursday 5PM-10PM
Monday – Friday 1130AM-3PM
Saturday and Sunday 930AM-3PM
… is seven days a week: 3PM-7PM
… is always late
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.
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 Star Restaurant Group at their award-winning restaurant, Zola.
From 2005-2007, 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 the restaurant’s 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 six years in a row, and earned “Best Neighborhood Gathering Place” RAMMY Award in 2009.
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.
Matt Hill, Executive Chef
Chef Matt Hill’s passion for food and cooking began at a young age. He spent his childhood summers at his maternal grandparent’s farm in Marshville, NC, where soybeans, cotton, and corn were grown on the main acreage. Matt remains grateful for time spent curing hams with his grandfather, canning with his grandmother, and helping to raise cattle and grow a wide variety of fruits and vegetables for his extended family. Matt attributes his desire to be a professional Chef to this formative period in his life.
After college and a stint working as a cook at Etienne Jaulin’s Townhouse in Charlotte, Matt enrolled at The Culinary Institute of America at Hyde Park, NY and graduated in 2000. Matt immediately began working in a series of award-wining restaurants in New York City including Tom Colicchio’s Craft and Geoffrey Zakarian’s Theo. In 2003, Matt earned an opportunity to work at the highly acclaimed restaurant Aureole, where Matt began a rewarding and highly influential working relationship with his mentor, Charlie Palmer. After years of training in several Palmer kitchens, Hill traveled to Reno, Nevada to open Palmer’s restaurant Fin Fish, as Executive Chef. In 2008, Hill returned to Washington, DC to take the lead as Executive Chef of Charlie Palmer Steak. During his five-year tenure there, Matt led the restaurant to numerous awards and significant critical acclaim, including a three-star review from Washingtonian Magazine, the Washington Post Editor’s Pick for Best Steakhouse, and designation as “Top 100 Very Best Restaurants” from Washingtonian Magazine from 2008-2010. .
In 2012, Matt joined longtime friend and colleague Chef Bryan Voltaggio in opening the highly anticipated restaurant Range in Washington, DC. As Chef de Cuisine, Matt directed all seven kitchens at Range, from rotisserie to wood-burning hearth, and worked especially diligently to build relationships with purveyors of the best meat, fish, produce, and cheese the Mid-Atlantic has to offer. In March 2013, Range received three stars from the Washington Post, and achievement Matt counts as a career highlight.
Chef Hill has now taken on the role as Executive Chef for The Liberty Tavern, Lyon Hall, and North Side Social. He looks forward to blending his culinary talent experience, and passion in leading these three restaurants to ongoing success. When he gets the chance, Matt will take a few moments to enjoy his favorite pastimes of fishing, golfing, and dining in a diverse variety of restaurants.
David McGregor, 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.