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 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.
Dominik Lenikowski is originally from Gdansk, Poland. Dom started his professional beverage journey fifteen years ago and worked in operations and management in fast-paced, luxury bar and culinary settings. His work includes brands such as The Doyle Collection and Michelin-starred Fabio Trabocchi Restaurants. He loves two things more than most- finding old recipes and bringing them back to life using modern culinary techniques and searching for old dusty bottles of whiskey. Dominik has a Master’s degree in Political Science and Government from University of Gdansk.