It was a gorgeous summer evening in Clarendon, and nothing sounded better than a cold beer on the patio of a new neighborhood restaurant: Lyon Hall. As soon as Bill and I were seated, the waitress greeted us with a very enthusiastic smile, and brought out a couple glasses of cold water as we mulled over the menu. Lyon Hall’s menu spans French, German, and Alsatian cuisine, with a distinctive emphasis on hearty country fare and a diverse and extensive selection of beer and wine.
For drinks, we each ordered a flight of beer. Each flight consists of 4 small glasses (approx. 5 oz each) of a different type of beer. I got “The Belgium” and Bill got “Rick’s Set.” Of course, we tried each other’s flights, so in all, we tasted 8 different premium and exotic beers. All were excellent and complemented our entrees perfectly.
For our appetizer, we shared the beet salad. Hidden under a bed of arugula were golden yellow and red beets, and 2 wedges of goat cheese. The combination of flavors was delicious, but the kitchen was a bit conservative on the “meat” of the salad. We each got a couple wedges of beets, and one wedge of goat cheese.
Next up were the entrees. Bill ordered the Sabodet Lyon Sausage, and I ordered the Lyon Hall Burger.
I asked for the burger to be cooked medium rare, and it was cooked perfectly. The meat was so juicy, but not to the point where the plate or bun were getting bloody. It was juicy enough for my entire mouth to really enjoy the flavor of the beef. The pickled shallots complemented the meat well, and the cheese gave the burger a nice kick, but wasn’t overstated, so it didn’t take away from the focal point of the burger: the succulent meat.
Bill’s sausage entrée was equally delicious. The house-made sausage had a soft, rich texture and a deep earthy flavor, the lentils were cooked perfectly (just a little snap to them), and the brown onion and mushroom sauce matched the woodsy feel of the sausage perfectly.
For dessert: Strawberry Rhubarb Brioche. Like the rest of the meal, every aspect of the dish exuded a fresh, house-made vibe. The balance of sweet and tart between the strawberries, vanilla cream, lemon curd, and rhubarb made for a delightful summertime dessert, and our only complaint was that it wasn’t served warm.
In a neighborhood seemingly saturated with an ever-growing array of trendy restaurants, Lyon Hall nonetheless managed to stand out. The is a great addition not just to Clarendon, but to the greater DC area. We’ll definitely be spending many of our evenings this summer on the Lyon Hall patio sipping beer and eating brats.
