Breakfast: daily, 8-10am
Lunch: M-F, 10am-3pm
Brunch: Sat/Sun, 10am-3pm
Dinner: Sunday-Tuesday, 5pm-9pm; Wednesday-Saturday, 5pm-*10pm*
HH: M-F 4:30-6pm
Lounge menu: Daily, 4pm to close
The Tabard Inn opened its doors in 1922, distinguishing itself as the longest continuously operating hotel and restaurant in Washington, D.C. Located in Dupont Circle, the property has played a crucial role in ma
ny moments of the District’s history. The halls of the inn are adorned by various artworks that detail its rich character and unconventional spirit, transporting guests throughout time as soon as they walk through the doors. In 1975, the hotel was put up for auction by the original owning family and was purchased by Edward Cohen, a financial editor at The Washington Post, and his wife, Fritzi, a political activist and lawyer. With a vision to preserve the building and business, the husband-and-wife duo embarked on rebuilding the inn with a focus on providing the essentials and using regionally sourced, premium ingredients in the restaurant to establish itself as a leading culinary concept in D.C.’s acclaimed food scene. The Tabard Inn recognizes those who have elevated the space and surrounding community over the last 100+ years of operation and takes pride in its status as an employee majority-owned company with more than 75 service professionals working across the hotel, restaurant, and special event departments. Executive Chef Matthew Zafrir came to the Tabard in 2023, bringing with him experience from various fine dining restaurants around D.C. such as minibar by José Andrés, Cranes, Revelers Hour, as well as Woodberry Kitchen in Baltimore, MD. He also shares the Tabard's longstanding commitment to sourcing ingredients locally. Join us for a meal on our covered patio or one of our intimate dining rooms. Or enjoy drinks and light fare in our historic fireplace lounge, where you can enjoy our creative cocktails! A DC institution since 1922, we look forward to offering our guests all the comforts of a home away from home.
