Press
“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.”
“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
“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.”
“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
