Lyon Hall



The Washington Post

“Pared down menu lets food shine…No matter who is minding my table, there’s the feeling of people who enjoy what they’re doing and want you to have fun, too.”

Tom Sietsema, The Washington Post


Recipe Sleuth: Lyon Hall’s Pork Schnitzel With Potato Salad. “Local pork, a simple potato salad, and a fruit-based sauce come together for a light, delicious version of a traditionally filling German dish.”

Washingtonian Magazine

Kliman Online

“Crunching Numbers: Top 10 Wines-by-the-Glass Lists”

– Kliman Online, Todd Kliman, Washingtonian Magazine
“TK’s 25: Where I’d Spend My Own Money”


Great Bars: 75 of our Favorite Places to Enjoy a Drink

Washingtonian Magazine, February 2011

On Tap

“Chef de Cuisine Andy Bennett has gained the appreciation for fresh, local, quality ingredients that influences his approach to Lyon Hall’s menu – a simple, but sophisticated method, which allows the integrity of each component to stand out.”

Foodie Field Trip, ON TAP

Ask Tom

“Terrific fun”… “I applaud the owners of Lyon Hall for refining the restaurant’s mission. I think they really listen to what their audience tells them.”

– Ask Tom, Tom Sietsema, The Washington Post