Lyon Hall

Brasserie, it’s a noun and from Merriam-Webster it is defined as “an informal, usually French, restaurant serving simple hearty food.” As I think about Lyon Hall and their offerings, I believe that they fit the bill. Looking over the menu the diner will come across some seductive menu items from the Grilled Branzino to the Orecchiette Pasta with spicy lamb ragu. What you will notice about the main dishes served up, staying true to the word brasserie, is how hearty they are, comforting even. It was hard for me to choose just one item, but I did settle on the Short Rib with the parsnip and potato puree. Before getting to the main event, I have to say a few words about the mushroom bisque.

I’m not sure I’ve ever had a better mushroom bisque at any other place. The description given in the menu is “Cream, sherry, thyme, shiitake, crostini.” If the target was smooth, creamy, deep flavor, rich, indulgent, then it was a bullseye. I don’t know many people who enjoy mushrooms, let along mushroom bisque, so it was a delight to see it offered on the menu. I’ve had some bad experiences before, but from the first spoon, until the last drop, I enjoyed every bit of it. It had an incredible deep woodsy flavor from the shiitake. Paired with cream, sherry, and thyme, it was beautiful. Smooth and silky in texture.

Moving on to the main course, which was the Short Rib with parsnip and potato puree, broccolini, baby carrots, charred shallot, and a glossy demi-glace. The short rip was tender, succulent, and easy to cut with just a fork. I like to shred mine a little and let the demi-glace mingle with the short rib. The short rib was served atop a very good parsnip and potato puree, which brought the heartiness to the meal you expect from a brasserie. Include some broccolini, carrots, and charred shallots, you have simple ingredients combined into a lovely dish of depth and textures. I will be returning to give the Orecchiette Pasta with lamb ragu a try.

To finish the night off, I decided to try Lyon Hall’s take on the Marjolaine. Traditionally the Marjolaine, also called a dacquoise, will have layers of nut meringue and layered with ganache, and chocolate cream. Really, the Marjolaine is a type of Dacquoise, that always includes chocolate and is rectangular in shape. Seeing that cassis was going to be involved in this version, I was very excited. As it came to the table, I knew I was in for a treat, and I was not disappointed with this offering. The cassis was tart, which is needed to help offset the richness and sweetness of the ganache, and praline buttercream. Also adding to help offset the sweetness was the blackberry sorbet, again tart in flavor, but very smooth in texture. It was a triumph for Lyon Hall.

I was with a few other people, and the food was bountiful. I’ve included photos of the entire selection that was dined on for that evening. Look through the gallery, but be warned, don’t do it if you are a bit peckish. I’m looking forward to my next visit to Lyon Hall which will probably me on a weekday night. Each evening they have daily plates that are served up, starting on Monday with Coq Au Vin, a must try. I’m also eager for a Thursday night try at the Seared Duck Breast with braised red cabbage, brussels sprouts, pomme puree, and cranberry gastrique. This menu will change once Winter is over and Lyon Hall debuts their Spring Menu, so I’ll be coming back sooner than later. If you are ever in the Northern Virginia area, don’t pass this little gem up, it’s worth the miles.