Monday-Sunday: 8:00-10:00 am
Lunch:
Monday-Friday: 10:00 am-3:00 pm
Brunch
Saturday- Sunday: 10:00 am-3:00 pm
Dinner:
Sunday-Wednesday 5:00-9:00 pm
Thursday-Saturday 5:00-10:00 pm
Since our early days as a tea room, we’ve been a respite for locals and visitors alike, offering a haven for conversation and memorable cuisine. The tradition continues as our culinary team has curated an inventive and elevated menu through a combination of French and Southern cuisine while paying homage to the beloved dishes that have been served at the Tabard Inn for years. Click here to see our menu.
To experience the Tabard Inn properly, you’ll need to be fueled by the wanderer’s spirit. Throughout the building, and up and down the stairs, you’ll discover tucked-away tables, cozy corners, and ample space to gather with friends for any celebration.
Reserve a special space for your private party, dinner, or gathering.
Meet Our Team
Since our early days as a tea house, we’ve been a respite for locals and visitors alike, offering a haven for conversation and memorable cuisine.
Chef Ian Boden joined the team at the Tabard in 2023. After graduating from culinary school and working in New York City at renowned spots such as Payard and Judson Grill, Ian moved back home to Shenandoah Valley to create a cuisine that is both forward-thinking and respectful of past culinary techniques. In 2014, Ian and his wife opened The Shack in Staunton, VA, where his modern cooking combines his Jewish Eastern European roots and the regional traditions of Appalachia. Ian has twice been a semi-finalist for the James Beard Foundation’s “Best Chef Mid-Atlantic” award.
Chef Matthew Zafrir is originally from Baltimore, MD, and found his passion for cooking while attending Auburn University, where he worked for a restaurant in town. He enjoyed the pace, hustle, drive, and camaraderie that came with working in a kitchen. Following university, he moved to Washington, D.C. where he gained experience working as a sous chef for various fine dining restaurants around D.C. such as Cranes and Revelers Hour, as well as working as a line cook for minibar by José Andrés and Woodberry Kitchen in Baltimore, MD. In 2023, Matthew joined Tabard Inn as Chef de Cuisine.
Born and raised in Chicago, Sarah began working in the restaurant industry when she was 16. Following her time at the University of Illinois in Champaign Urbana, Sarah worked as an operations manager of a local food distribution company, but she missed the pace of working in restaurants. Sarah found her way back into the kitchen as a sous chef. In August 2023, Sarah joined our talented kitchen team, where she is excited to share her passions with our guests.