Tabard Inn, Southeast Dupont Circle - The Cohen Family's Hotel-Restaurant With Pastry Chef Dalo De La Paz

[Waitman]

Do you recommend any area in particular?

Depending on the heat, ask if they'll reserve a patio seat first. I don't know the names of the various smaller rooms, or even if they have any, but I find them far more charming than the (not bad) main dining room.

[Joe Riley]

Go to the Tabard on Wednesday nights and have Chantal make you a scrumptious cocktail, such as a genuine, traditional Sazarac.

This past Wednesday I enjoyed just such a Sazerac, as well as a Turf Club (Beefeater Gin, Vaya sweet vermouth, 2 dashes of aromatic bitters and a lemon twist) and a hot toddy that a guest ordered then changed their mind about before accepting it.

There are worse experiences than sipping a hot toddy in the Tabard's comfy confines on a bitterly-cold, windy night.

[derekmbrown]

Go to the Tabard on Wednesday nights and have Chantal make you a scrumptious cocktail, such as a genuine, traditional Sazarac.

This past Wednesday I enjoyed just such a Sazerac, as well as a Turf Club (Beefeater Gin, Vaya sweet vermouth, 2 dashes of aromatic bitters and a lemon twist) and a hot toddy that a guest ordered then changed their mind about before accepting it.

There are worse experiences than sipping a hot toddy in the Tabard's comfy confines on a bitterly-cold, windy night.

I know I'm very much biased here, but I have to completely endorse Joe's statement. Chantal makes the best Sazerac I've had in town. It's made with real Absinthe (they've acquired legally), Old Overholt Rye and Peychaud bitters. Classic cocktail fans are in good hands Wednesday nights.

[Joe Riley]

I know I'm very much biased here, but I have to completely endorse Joe's statement. Chantal makes the best Sazerac I've had in town. It's made with real Absinthe (they've acquired legally), Old Overholt Rye and Peychaud bitters. Classic cocktail fans are in good hands Wednesday nights.

And now Thursday nights as well

Last night, for example, I enjoyed a "Hilliard", a classic cocktail from the Waldorf Astoria book, I believe:

1 3/4oz. gin

3/4 oz sweet vermouth

dash of Peychaud bitters

cocktail glass, up

I also enjoyed a "Florodora", a cocktail from the 1890's:

Beefeater gin

Chambord

Fresh lime juice

Ginger ale

served on the rocks in a hurricane glass.

Lastly (hey, it was a good night!) I was quite taken by the "Black Pearl":

Tia Maria

Cognac

Crémant de Bourgogne

Brandied Cherry

Captain Jack Sparrow never had a Black Pearl this wonderful

For cocktail lovers, I implore ye to get thee hence to the Tabard Inn Wednesday and Thursday nights. Yea and verily.

[mame11]

Today easily had to be the best meal I have had at Tabard Inn and I eat there pretty often. I had the skirt steak lunch entree. It was served with these gorgonzola fritters which were out of this world good. I can't really do them justice except to say wow. Also the beet greens that accompanied the steak made me regret every beet green I have discarded. I will make amends.

The one miss of the lunch were the duck spring rolls. I had been coveting them for a while and finally had someone with me willing to try them. Yeah, they were okay... served way too hot (like out of the fryer onto the plate hot)...

P.S. if the tabard inn opened a bakery for bread, I would be in big trouble.

[Waitman]

The one miss of the lunch were the duck spring rolls. I had been coveting them for a while and finally had someone with me willing to try them. Yeah, they were okay... served way too hot (like out of the fryer onto the plate hot)...

Really? You were bummed because they served the food too hot -- that it din't spend enough time sitting on the pass cooling down?

Weird.

[mame11]

Really? You were bummed because they served the food too hot -- that it din't spend enough time sitting on the pass cooling down?

Weird.

Um... sorry not to have been clear but the inside of the spring rolls was liquidy (like a jelly donut albeit with shredded duck) so when I bit into it it was scalding... so yeah, a bit of time to cool down would have been nice... but of course it did cool down nicely on my plate. Though it wasn't all that tasty.

[DonRocks]

If I were pressed to name my favorite fruit, I'd have to say mango, but persimmon would be in my top five. Thus, when I heard about the Spiced Persimmon Shrub ($11) being shaken by The Maraca (*), Chantal Tseng, at Tabard Inn, I had to stop by. Made with Hayman's Old Tom Gin, persimmons (!), ginger, cinnamon, sugar, and champagne vinegar, this fine drink was one of four featured cocktails - the Pisco Presidential Punch also having been developed by Chantal, and the Black Stripe and the St. Joseph coming straight from Harry Johnson's Bartender's Manual written in 1882.

Though you may argue that he's biased, Derek Brown once told me that Chantal makes the best Sazerac in town, so I tried one of these too ($10). It was, well, perfect.

Cheers,

Rocks.

(*) And if you see how fast she shakes this drink, the name will forever be etched in your memory.

Incidentally, may I propose the proper usage of mixologist versus bartender? A mixologist is someone who develops a drink, and a bartender is someone who makes it and serves it. Chantal was being a mixologist when she designed the Spiced Persimmon Shrub, and she was being a bartender when she made and served it.

That is the final word on the subject.

[mdt]

If I were pressed to name my favorite fruit, I'd have to say mango, but persimmon would be in my top five. Thus, when I heard about the Spiced Persimmon Shrub ($11) being shaken by The Maraca (*), Chantal Tseng, at Tabard Inn, I had to stop by. Made with Hayman's Old Tom Gin, persimmons (!), ginger, cinnamon, sugar, and champagne vinegar, this fine drink was one of four featured cocktails - the Pisco Presidential Punch also having been developed by Chantal, and the Black Stripe and the St. Joseph coming straight from Harry Johnson's Bartender's Manual written in 1882.

Though you may argue that he's biased, Derek Brown once told me that Chantal makes the best Sazerac in town, so I tried one of these too ($10). It was, well, perfect.

Cheers,

Rocks.

(*) And if you see how fast she shakes this drink, the name will forever be etched in your memory.

Incidentally, may I propose the proper usage of mixologist versus bartender? A mixologist is someone who develops a drink, and a bartender is someone who makes it and serves it. Chantal was being a mixologist when she designed the Spiced Persimmon Shrub, and she was being a bartender when she made and served it.

That is the final word on the subject.

I really do need to stop by this place.

Also your usage of the term mixologist versus bartender is the same as that given by the Bon Appetit Foodist in the latest issue.

[DonRocks]

I really do need to stop by this place.

Also your usage of the term mixologist versus bartender is the same as that given by the Bon Appetit Foodist in the latest issue.

And now I'll never get credit for it. Okay, let me try another one:

Q: What's the difference between a bartender and a mixologist?

A: About five bucks a drink.

[grover]

Made with Hayman's Old Tom Gin, persimmons (!), ginger, cinnamon, sugar, and champagne vinegar, this fine drink was one of four featured cocktails

Interesting. It is very similar to make traditional Korean drink called Soo Jung Gwa. The ingredients are Half dried persimmons, ginger, cinnamon, sugar and water.

[mdt]

And now I'll never get credit for it. Okay, let me try another one:

Q: What's the difference between a bartender and a mixologist?

A: About five bucks a drink.

Nice try, he had that in the first paragraph of his write up.

[weinoo]

My wife and I stopped by Tabard this past Sunday night, since our apartment is 2 blocks away and since it was Sunday night.

We sat at the bar (sorry, don't know the bartenders name) and were worried when we noticed the tenderologist basically free-pouring and shaking every drink. I really don't care about free-pouring and shaking of vodka martinis (which were about 90% of what was being poured), because it doesn't matter and I don't drink them. And free-pouring is a subject long discussed on other food and cocktail boards...suffice to say, a good tender can use jiggers and make a cocktail just as quickly as a free-pourer, and usually the cocktail will be more balanced and drink better.

That said, what we were ordering (a Manhattan and a Gin Martini) don't have to be exact measurements, especially the martini - try a fitty-fitty sometimes, if you're in doubt. The drag was that the tender had to make my Sazerac rye Manhattan with Cinzano vermouth, which isn't one of my favorites, and which I can't understand why they're pouring instead of M & R or a better sweet vermouth. In the end, the cocktails were quite drinkable, but those drinks on the menu with 4 or 5 ingredients need to be jiggered.

Three of the four bar snacks and appetizers we had were all quite pleasant; a good Caesar, nice mini-crab cakes,

goat tacos (which might have been the hit had the goat been a bit more tender) and a throwaway assortment of various fried potatoes and onion rings. I'm sure we'll be back, as overall we liked the experience.

[Mark Slater]

My wife and I stopped by Tabard this past Sunday night, since our apartment is 2 blocks away and since it was Sunday night.

We sat at the bar (sorry, don't know the bartenders name) and were worried when we noticed the tenderologist basically free-pouring and shaking every drink. I really don't care about free-pouring and shaking of vodka martinis (which were about 90% of what was being poured), because it doesn't matter and I don't drink them. And free-pouring is a subject long discussed on other food and cocktail boards...suffice to say, a good tender can use jiggers and make a cocktail just as quickly as a free-pourer, and usually the cocktail will be more balanced and drink better.

That said, what we were ordering (a Manhattan and a Gin Martini) don't have to be exact measurements, especially the martini - try a fitty-fitty sometimes, if you're in doubt. The drag was that the tender had to make my Sazerac rye Manhattan with Cinzano vermouth, which isn't one of my favorites, and which I can't understand why they're pouring instead of M & R or a better sweet vermouth. In the end, the cocktails were quite drinkable, but those drinks on the menu with 4 or 5 ingredients need to be jiggered.

Three of the four bar snacks and appetizers we had were all quite pleasant; a good Caesar, nice mini-crab cakes,

goat tacos (which might have been the hit had the goat been a bit more tender) and a throwaway assortment of various fried potatoes and onion rings. I'm sure we'll be back, as overall we liked the experience.

You obviously missed this video.

[DaRiv18]

I believe Chantal did not work this past Sunday, and I haven't tried a cocktail with another bartender there, so can't speak to your experience. I have my own schedule for certain days of the week to see my favorite bartenders. I'd like to think I could now pick out a Chantal-made cocktail out of a lineup, she's one of the real auteurs in the city. Sure, she can make you a textbook Manhattan if you're in the mood for comfort food, but we can all do that at home. Bartender's Choice is the value here.

I really don't care about free-pouring and shaking of vodka martinis

Inevitably you'll end up at PX, Todd Thrasher's nationally renowned speakeasy. They shake their Manhattans there, last time I checked. Just so you are prepared. I accept his departure, and his commitment to his core values are clearly expressed by the delivered drinks.

And free-pouring is a subject long discussed on other food and cocktail boards...suffice to say, a good tender can use jiggers and make a cocktail just as quickly as a free-pourer, and usually the cocktail will be more balanced and drink better.

I agree jiggers are the way to go, especially when working with more volatile ingredients such as lime juice or distinctive liqueurs. But using jiggers is not enough, if consistency is your commitment. I believe jiggering bartenders should also keep their recipes in view, so they don't err in the quantity of the ingredient needed. If one says that relying on muscle memory to time a pour leads to inconsistency, then it's hard to argue that a bartender should rely on a mental database of recipes. Especially with today's emphasis on subtle riffs, or obscure-yet-somehow-canonical cocktails (such as this Journalist misunderstanding, a drink that appears in MOTAC's "every bartender should know" pocket guide to cocktails).

[weinoo]

You obviously missed this video.

Good one. I wonder why the use of Overholt for a Sazerac when the bar carries Sazerac?

I believe Chantal did not work this past Sunday, and I haven't tried a cocktail with another bartender there, so can't speak to your experience. I have my own schedule for certain days of the week to see my favorite bartenders. I'd like to think I could now pick out a Chantal-made cocktail out of a lineup, she's one of the real auteurs in the city. Sure, she can make you a textbook Manhattan if you're in the mood for comfort food, but we can all do that at home. Bartender's Choice is the value here.

Agree on the schedules. And I like to start with a classic Manhattan - if a bartender can't make that one, then there's no point in moving on.

Inevitably you'll end up at PX, Todd Thrasher's nationally renowned speakeasy. They shake their Manhattans there, last time I checked. Just so you are prepared. I accept his departure, and his commitment to his core values are clearly expressed by the delivered drinks.

I look forward to it.

I agree jiggers are the way to go, especially when working with more volatile ingredients such as lime juice or distinctive liqueurs. But using jiggers is not enough, if consistency is your commitment. I believe jiggering bartenders should also keep their recipes in view, so they don't err in the quantity of the ingredient needed. If one says that relying on muscle memory to time a pour leads to inconsistency, then it's hard to argue that a bartender should rely on a mental database of recipes. Especially with today's emphasis on subtle riffs, or obscure-yet-somehow-canonical cocktails (such as this Journalist misunderstanding, a drink that appears in MOTAC's "every bartender should know" pocket guide to cocktails).

Here's my point as it relates to the Tabard Inn...when the jiggers are sitting on the bar, you should use them. They're just as fast and make for a better end product. If the end product doesn't matter so much, then so be it. There are a few cocktails on their menu that have 4 (or maybe more) ingredients. Those are generally what's being ordered there (other than vodka martinis) and I would imagine the recipes are pretty easily memorized. If they're not jiggered, then there's no way they can be the same every time, regardless of the commitment.

[Mark Slater]

My experience in high-end restaurants is that guests think they are being shorted when they see jiggers being used, especially when the drinks are double digits.

[weinoo]

My experience in high-end restaurants is that guests think they are being shorted when they see jiggers being used, especially when the drinks are double digits.

I think part of that reason is the size of cocktail glasses. A 4 to 5 oz cocktail is plenty, but many feel they're ripped off if that vodka martini isn't served in an 8 oz. whopper. I don't know about anyone else, but I prefer my cocktail to be cold all the way to the bottom. It also allows me to enjoy 2 (or 3, which may happen every now and then ). I've seen some after 2 8 oz. cocktails and it's not a pretty sight.

[Hannah]

It's hard enough finding a bar that serves reasonably sized drinks - try finding 4-5 oz cocktail glasses for purchase! I finally did find some at the Fortessa (restaurant supply) outlet, but I was even striking out online and at antique stores.

[derekmbrown]

Allow me to respond as an expert in the realm of drinking, drinking at the Tabard Inn and drinking drinks from Chantal Tseng at the Tabard Inn. Chantal measures all cocktails with the exception of highballs. Although I happen to know a little secret: that she can also free pour with the best of them. Both her and I have been through those damned speed pour tests with only the aid of counting and bottle-feel to reply upon, which is something you get used to and can be quite competent at with practice, but for consistency nothing beats the precise measurement of a jigger.

Chantal does train the staff in specialty cocktails but it's up to them to render the basics and, generally, I find the cocktails at Tabard Inn solid within a range. It is, however, Chantal who holds special prowess and, for the most discriminating bar customers, is the best option for imbibing in the vein of neo-classicism at the Tabard Inn. She holds court Wednesday and Thursday nights. She also generally has a bottle of Carpano Antica Formula for those who prefer to upgrade their vermouth as I do. For a nice one-two punch, use a rinse of Antica Formula, which can be a beast, and the remainder Cinzano.

I want to state for the record that Old Overholt is the standard-bearer of rye whiskey for the Sazerac. Sazerac Rye is quite tasty, and makes a fine Sazerac, but culled its named from the cocktail and not the other way around. Overholt is a little drier and rough, but that roughness is smoothed entirely by a little sugar syrup. I have also said it before, but it bears repeating, that Chantal makes the best Sazerac in Washington, D.C. I know I'm biased, but it's true.

Hope this helps.

My wife and I stopped by Tabard this past Sunday night, since our apartment is 2 blocks away and since it was Sunday night.

We sat at the bar (sorry, don't know the bartenders name) and were worried when we noticed the tenderologist basically free-pouring and shaking every drink. I really don't care about free-pouring and shaking of vodka martinis (which were about 90% of what was being poured), because it doesn't matter and I don't drink them. And free-pouring is a subject long discussed on other food and cocktail boards...suffice to say, a good tender can use jiggers and make a cocktail just as quickly as a free-pourer, and usually the cocktail will be more balanced and drink better.

That said, what we were ordering (a Manhattan and a Gin Martini) don't have to be exact measurements, especially the martini - try a fitty-fitty sometimes, if you're in doubt. The drag was that the tender had to make my Sazerac rye Manhattan with Cinzano vermouth, which isn't one of my favorites, and which I can't understand why they're pouring instead of M & R or a better sweet vermouth. In the end, the cocktails were quite drinkable, but those drinks on the menu with 4 or 5 ingredients need to be jiggered.

Three of the four bar snacks and appetizers we had were all quite pleasant; a good Caesar, nice mini-crab cakes,

goat tacos (which might have been the hit had the goat been a bit more tender) and a throwaway assortment of various fried potatoes and onion rings. I'm sure we'll be back, as overall we liked the experience.

[DaRiv18]

And free-pouring is a subject long discussed on other food and cocktail boards...suffice to say, a good tender can use jiggers and make a cocktail just as quickly as a free-pourer, and usually the cocktail will be more balanced and drink better

I believe jiggering bartenders should also keep their recipes in view, so they don't err in the quantity of the ingredient needed. If one says that relying on muscle memory to time a pour leads to inconsistency, then it's hard to argue that a bartender should rely on a mental database of recipes.

Here's my point ...when the jiggers are sitting on the bar, you should use them. They're just as fast and make for a better end product.

Well, I tried to "riff" on a classic cocktail topic so that we wouldn't go down the same path that so many other internet boards have traveled, but I guess I should leave the improv to professional bartenders. I truly don't think jiggering is an issue here in DC any more than it is in NYC. Maybe I'll start a thread on other generally accepted bartending practices that I question, just to mix it up.

[leleboo]

just to mix it up.

[deangold]

Allow me to respond as an expert ... drinking drinks from Chantal Tseng at the Tabard Inn. Chantal measures all cocktails with the exception of highballs. Although I happen to know a little secret: that she can also free pour with the best of them. Both her and I have been through those damned speed pour tests with only the aid of counting and bottle-feel to reply upon, which is something you get used to and can be quite competent at with practice, but for consistency nothing beats the precise measurement of a jigger.

Some guys will go a long way to get a drink from their favorite bartender!

[weinoo]

I want to state for the record that Old Overholt is the standard-bearer of rye whiskey for the Sazerac. Sazerac Rye is quite tasty, and makes a fine Sazerac, but culled its named from the cocktail and not the other way around. Overholt is a little drier and rough, but that roughness is smoothed entirely by a little sugar syrup. I have also said it before, but it bears repeating, that Chantal makes the best Sazerac in Washington, D.C. I know I'm biased, but it's true.

I don't know about "standard-bearer," but I agree that the roughness of Overholt works nicely. I also like it made with bonded Rittenhouse...is there a bottle of that hidden behind the bar as well?

[wristband]

Can't comment on the Mixmaster but we four had brunch this weekend. Major disappointment. Putting aside how charming the creaky old place is, I expected far far more than what was endured.

Service issues aside (poorly managed and understaffed), one diner's roasted chicken salad was disgarded after several bites - an ersatz hummus concoction overwhelmed everything. Eggs benedict were pushed off and ignored after two unhappy bites. Salmon was swimming in a sickly sweet tamarind sauce and the savory tart was equivalent to diner chow. Avoid the charcuterie plate: two wafer thin salami slices, nondescript liverwurst timbale, a scoop of potato salad and a fingernail sized slice of rabbit pate. Dean Gold would be shaking his fist!

Our waiter was invisible for most of the meal and it took a long time to simply order drinks once seated (we had reservations). Plates removed with a substantial amount of food brought no inquiry as to why the pile of leftovers. We debated the merits of sharing our thoughts on the mediocre quality to management for constructive criticism purposes(no freebies). 3 voted to scram and were adamant they will not return.

The Tabard claims the menu changes every day. Perhaps the D Team reports for duty on weekends? I am really sorry to have had such a disappointing experience because I have fond memories of the place starting way back in the late 70's and truly wanted others in my party to enjoy the Inn. Ah well, a seat awaits me at the bar for a Suffering Bastard or dry Manhattan.

[ATF]

I have no idea if this will post correctly, ot if I am posting the right spot. For what it is worth, we ate at the Tabard Inn for Mother's Day brunch. The wait was horrible despite reservations. That said, for my money this is the best brunch I've ever had in D.C. (with the exception of when Palladin was still at the Watergate...ahh, good memories). No one at my table ordered the benedict, but we all had various egg dishes that arrived perfectly executed. given teh crowd and wait, I may have h.ad low expectations by that point, but I was really happily satisfied. I would definitely recommend it, and definitely go back (just not on Mother's Day).

[hillvalley]

I don't get this place. It's supposed to be known for its romantic ambiance, right? Between the hostess who made us feel as if we were imposing when we checked in and ordered our drink as we waited in the lounge (which she asked if we wanted), the tables that were ridiculously close together (a petite woman should not have to struggle to as I did to get to the bench side of the table) and the loud noise volume in the room, it missed the mark completely.

The food was okay. We split the tuna and avocado bruschetta which was fine. Nothing to write home, or on the board, about. The wrong salad came out but was good and the highlight of the meal was my cold sweet corn soup. My main was the vegetable plate which consisted of mushrooms, asparagus, sunchokes and a nettle flan type thing. I asked for extra asparagus instead of the chokes which they happily substituted, but the whole thing was just meh. Your classic "we have to put a vegetarian dish on the menu to please those nuts who don't eat things with faces" dish. I should have known better since the dish featured veggies that have been out of season for a few weeks, but I didn't. It's so easy to put out a thoughtful, elegant veggie plate right now and they failed.

The next time someone asks for a nice, romantic restaurant, the Inn is going on my don't bother list.

[darkstar965]

Adding a post here just because 1) I never have, 2) I know Tabard (unidimensionally as I'll explain) very well, and 3) I think it's one of DC's real jewels that, judging from this thread (but not from the freakin' lines that always characterize Sunday brunch), it's not getting enough attention.

First, my credentials. When I first moved to DC a decade or so ago, I rented a place a few block walk from Tabard. This was before Whole Foods announced for P St and then everything else was built there. Someone told me about Tabard but positioned it as the best/one of the best (can't remember) brunch spots in town. Loving brunch as much as the next person, I tried it out and LOVED it. Have since been a few dozen times. I think I've only done dinner there once or twice and can't remember it so well so this is really all about brunch. Also, I'm not a big mixed drink type--necessary context.

With no further adieu, here are a few of my thoughts about Tabard's brunch and why anyone who's never been there must go, in no particular order:

1. Chantal at the bar. Much discussed on this thread for her amazing and deep knowledge and skill with mixed drinks (er, as a mixologist), I think Chantal positively rocks for a different reason. She's one of the very coolest servers (bartender, bar manager, food server, whatever label) in the city. We nearly always sit at the bar on Sunday mornings because that's where Chantal is. I knew she was a real mixologist devotee but didn't fully appreciate that until I read through this thread. She's awesome. Exceptionally competent, unusually laid back/low key, genuine and nice. I hope she never ever leaves.

2. Donuts. Maybe there is a better spot to get freshly made donuts in the area (please, please, don't suggest Krispy Kreme or Dunkin--blasphemous ) but I just love, love, love the fresh, warm, pillowy, sugared deliciousness that you can get as a single, double or whatever and served with fresh cream and raspberry. Damn are these bad for you--especially if you have three before a big brunch--but they are great. I'd go as far as to proclaim them a rite of passage for any DC foodie.

3. Simply delicious. OK, maybe not that simple but definitely not very complex. The brunch menu is always interesting, usually pretty consistent from week to week and never does creative experimentation get in the way of taste. Whether a salmon hash, poached egg specials, the hangar steak, french toast, trout, lots of others (I think I've had nearly everything they offer for brunch), it's super flavorful, reasonably portioned and always delicious. I understand that many of DC's chefs came through here on the way up but somehow the quality has endured; probably Chantal has something to do with that too .

Yes, the whole reservation/patio/line stuff is a big pain but it's because they're deservedly popular so just have to know what you're doing and work around it. For brunch, that means booking with enough lead time, arriving early if a nice day and you want to score a table on the patio or grabbing a couple of bar seats (did I mention that's where Chantal is?) if you decide to go last minute.

Tabard is a DC gem...from long before we became a PDFC (pretty decent food city). May it never change (too much).

[New Foodie]

Went to Tabard for a weekday lunch yesterday with my co-workers. Hadn't been in there for quite a while, but was reminded why I need to make it back more often.

The bread basket alone was worth the trip! Our service was a little slow and inattentive, and it does get loud, but the food was tasty. Like I said, the bread basket had some awesome cheese/pepper type bread, along with some honey wheat and sourdough? I'm not sure what any of it was, but everything was good.

The menu is somewhat extensive and jumps around (chicken schnitzel to tuna banh mi to risotto to burger), but that made it tough to choose. My beef brisket tacos on homemade tortillas were very good, but perhaps a little heavy for lunch. Two of my co-workers had the porcini crusted halibut with bok choy and ramps and that looked excellent. They both gave it good reviews. I didn't hear much about the chicken schnitzel from our fourth, but I think he cleaned his plate.

We ended up indulging in desserts as well, which were huge! I took half of my apple toffee crumb cake back to have later.

Definitely need to head back for brunch on the patio now that the weather is finally starting to look nicer.

[dcandohio]

I have been to Tabard for many occasions but never for Sunday brunch. Well, that has been corrected. We had an 11:00 reservation because I had to leave DC on Sunday afternoon (boo! hiss!) and I wanted to do something fun and celebratory before I left to end my weekend on a high note. The service was quite good, from the service at our table (pleasant and efficient) to watching the staff help a guy who feared he had lost his credit card. The place is a mad-house. The parlor area was packed, the bar area was packed but the restaurant itself seemed to be running sanely. The servers don't seem ruffled by the pace or the crowds. We didn't feel rushed, and actually weren't rushed, even though we sat with the last of our wine for a while (we would have vacated if there hadn't been empty two-tops while we lingered).

The food was very good, and quite a value when you consider the ingredients and preparation. OK, the donuts...I am not often tempted by sweets, especially early in the day, but these things are wonderful. Light, warm, crunchy with cinnamon sugar. Then you dip in the whipped cream...gosh, so good. I had fried oysters, pork belly and poached eggs on grits with some sort of buerre blanc ($13). I was afraid it would be too heavy, and too rich. Somehow, it all worked without overpowering me. The oysters (3) were of high quality, fried really crisp. The grits were coarse ground (I like) and not too thin - breaking the yolk of the egg into the grits created a perfect loose texture. The pork belly was well-done. I'm not a huge fan of pork belly, as all that fat can be too much, but his wasn't a huge piece and it added the necessary "bacon" component to breakfast.

+1 had the skirt steak with poached eggs, chimichurri and potatoes. OK, for $17, this rivals any steak prep we've had in the city. A sizeable portion of steak, done perfectly medium rare, with a bracing chimichurri and a large serving of roasted potatoes. Add in the two poached eggs...it's a great value for a lot of good food.

We left stuffed to the gills, pleased with the experience and the value. I can't wait for spring, to recreate the experience on that lovely Tabard patio.

[darkstar965]

I have been to Tabard for many occasions but never for Sunday brunch.

<snip>

We left stuffed to the gills, pleased with the experience and the value. I can't wait for spring, to recreate the experience on that lovely Tabard patio.

Re: the first comment: OMG & wow! Better late than never I suppose. Brunch is the best Tabard meal in my view.

Re: the bottom line. Uh....yeah, you got that right and you betcha.

[darkstar965]

Tabard for brunch and 'decadence on a plate' though the menu and Chantal called it something like "Poached eggs on grits with smoked pork belly, fried oysters and lobster sauce". Also a perfect mulled cider for one the few truly cold days we've had this winter.

[DaRiv18]

An end to an era last night, kinda-sorta. Chantal will no longer be regularly working night shifts at the Tabard Inn. She has spoiled me (and others) over the past three years during her Wednesday and Thursday cocktail sessions. There, I have thoroughly enjoyed her own creations, her stroll thru Trader Vic's Bartender's Guide, and the trending cocktail recipes of other influential bartenders in the world.

Her bar is my favorite in the city. Beyond the great program, Tabard Inn's bar has a clientele unlike most others. There's always a good portion of regulars, but there's also a good blend of extremely interesting and non-pretentious people in town for business. Sure, the first-date couple at the bar often rears its ugly (though well-coiffed) head, where the guy labors over his Manhattan order ("are you SURE you're using rye?"). But Chantal is adept at mixing people at her bar, too, and I always enjoy a great conversation there. Hopefully, that dynamic will persist.

In a way, Chantal's bar is the ultimate speakeasy, truly great cocktails hiding in plain sight. I've enjoyed a flawless Maximilian Affair as the person next to me sipped an ordinary sauv blanc. Some chafe that drink service can be slow during peak times, but all the more reason to relax and enjoy the random company. My liver may have special needs, but I have the decency to mask it by exchanging pleasantries. And all is not lost with her schedule change -- in the past 6 months or so, she has included some of her own creations on the everyday cocktail list : The Tabard Cocktail (tequila, amontillado sherry, and Drambuie with an orange peel/thyme spring float) stands out, and IMO belongs in the city canon of timeless drinks. Too bad the Gunslinger Rickey isn't always available, that's another of her best-of. Too bad my own schedule won't allow me to visit her during lunch or brunch, often. And now I ramble as I grow increasingly sentimental. I'll cut myself off now, thank you very much.

[Drive-by Critic]

You not only need a reservation, but you generally need to make the res 4 weeks out. That's as far out as they will take a reservation. Maybe in the dead of winter you can wait a bit, but in the spring, it can be hard to get a reservation.

[jayandstacey]

We just enjoyed the Saturday breakfast - no reservations, perfectly pleasant at 9am. The menu apparently isn't as extensive as the Sunday brunch, but was very enjoyable. The secret garden setting was really great. We hadn't planned on this AT ALL, we were just wandering in the area considering where to get breakfast and passed on McD's, two places with "Pain" in their names and a handful of Starbucks. Glorious - can't wait to enjoy again, hopefully with other foks in tow.

[DaRiv18]

News of the Year for my small world. This really was an institution, like, I could see myself enjoying drinks in the bar to celebrate my retirement or perhaps having my daughter's wedding here. Scratch all of that.

EDIT: I do support any Save the Tabard type campaigns like the one mentioned in the article, so hopefully all is not lost just yet. There is nothing like a great hotel bar.

Edited July 1, 2013 by DaRiv18

[LauraB]

^Agreed. That article was a very distressing read this morning. The Tabard's patio is one of the greatest dining amenities in DC. The outcome is yet to be determined, of course, but it's hard to imagine that the Tabard experience for guests won't be adversely affected by this upheaval. It will be a sad day, indeed, if the Tabard closes.

[Cizuka Seki]

Here's a direct line to the petition circulating to help the employees save the Inn.

[DonRocks]

Here's a direct line to the petition circulating to help the employees save the Inn.

If you want to contribute to Save Tabard Inn, you can pay $1,000 and get a cocktail named after you.

[Guest DCDiningGuide]

By Tim Carman

A former manager at the Tabard Inn has sued the historic hotel, claiming that embattled co-owner Fritzi Cohen, among others, fostered a hostile workplace and retaliated against her when she registered a sexual harassment complaint. In two separate lawsuits, three other former managers claim they were wrongfully fired in … more »

Source: Washington Post Food Section

[darkstar965]

Geez. First Chantal moves on. Then, I was in (for brunch, of course) two Sundays ago and the donut, while very good, wasn't quite the same. Now, and most seriously, the lawsuit. "Turbulent period" understates this imho. I really hope the petition succeeds and Tabard can again rise and be admired and appreciated. Sad days for Tabard, the staff and for dining in DC given the anchor position the Inn has had for so long.

[DonRocks]

Geez. First Chantal moves on.  Then, I was in (for brunch, of course) two Sundays ago and the donut, while very good, wasn't quite the same.  Now, and most seriously, the lawsuit.  "Turbulent period" understates this imho.  I really hope the petition succeeds and Tabard can again rise and be admired and appreciated.  Sad days for Tabard, the staff and for dining in DC given the anchor position the Inn has had for so long.

Last year, Tabard Inn lost their pastry chef Hew Griffiths which could explain your donut.

But last week, they severed ties with Chef Paul Pelt, so the bad keeps getting worse.

If anyone tries Tabard Inn, please check in - there has been a huge overhaul in the kitchen.

[DonRocks]

It has been nearly ten months since Chef Paul Pelt parted ways with the Tabard Inn, and what was a torrent of media coverage has gone silent. Recall that before Pelt left (under a confidentiality agreement) there were some issues within the Cohen family, long-time owners of the Inn. I see no evidence that any sale of the Inn has occurred, although I haven't done any digging.

In their "Meet Our Chefs" section of the website, the only person listed is Dalo De La Paz, who appears to have been the Pastry Chef at the Tabard Inn after arriving from Patisserie Lille in Herndon. Whether or not De La Paz has become Chef de Cuisine is unclear to me, but it's not uncommon for a Pastry Chef to step up and run a kitchen (witness Scot Harlan at Green Pig Bistro).

The only other thing of note that I don't remember being discussed here is Room 51 - a private dining room that can seat up to 14 people, and could be perfect for a small, centrally located business function (especially with De La Paz's background in pastry).

[Tweaked]

I had weekend brunch on the patio on one of the last truly lovely Sunday afternoons late last year and Tabard was firing on all cylinders.

[darkstar965]

I had weekend brunch on the patio on one of the last truly lovely Sunday afternoons late last year and Tabard was firing on all cylinders.

This is seriously big news.  We were huge fans of Tabard in the late 90s and early/mid 00s.  Stopped going there entirely after the exodus and lawsuit and observed fall in quality.  Just saw Chantal at Mockingbird Hill last week and, though I never say it to her, seeing her always reminds me how much we miss those more halcyon days at Tabard for weekend brunch of which she was such a central part.  If they're back to their previous levels, that's truly great news.

[Tweaked]

The parents were in town and we had morning plans in the Dupont area so we did brunch/lunch at the Tabard Inn.

I haven't followed what resulted from the Inn's "Turbulent Period" several years back, but all the waitstaff were wearing buttons stating "Employee-Owned Majority" (the button is also listed on their website), so maybe things ended up for the better?

In years past, I remember the Brunch menu having a good mix of breakfast type dishes and lunch type dishes, where as now the Brunch menu is more paired down with a breakfast focus.  Pretty much all of the Brunch entrees have a egg component, other than the burger, chicken and waffles, and market fish of the day. 

The cream cheese and chives scrambled eggs ($16) with home fries, biscuit, and applewood smoked bacon was very good. 

The quiche ($15) was also well received.  The waiter noted that the quiche is always meat free and veg.

Their fresh local oysters were fine and on the pricey side at $3 each.  

The braised pork belly with poached egg ($12) from the appetizer menu was also enjoyed.

For dessert, we went with the classic Tabard Donuts ($2 each).

The Bloody Mary ($11) was not the best I've had. 

I'd also note that the dining room was not full, with several empty tables the entire time we were there. (It was a holiday weekend).  I remember a time when getting a weekend table for Brunch at the Tabard required booking well in advance.

The Tabard Inn still maintains its worn charm, and I thought they did a respectable job.  Hopefully, being "Employee-Owned Majority" has been good for all.