Spoon illustration

Visit Us:

Brunch: Daily, 8:00 am to 3:00 pm
Dinner: Sunday – Tuesday, 5:00 pm to 9:00 pm
Wednesday – Saturday, 5:00 pm to 10:00 pm

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.

The Lounge

A common space that is anything but common. Cozy up near the fire or find an inviting table to enjoy a beverage and a meal while listening to live jazz Sundays and Mondays 6:00-8:30 pm.

The Patio

An enclosed and secluded oasis with an ethereal garden that feels miles away from the bustling city.

The Dining Room

The Dining Room

Always non-conforming, our dining rooms are an eclectic mix of history and creativity filled with pieces from our ever-changing art collection.

The Bar

The Bar

A bespoke tavern within the Tabard, it’s the perfect spot for intimate cocktails and a bit of revelry.

Gather

Reserve a special space for your private party, dinner, or gathering.

Meet Our Team

Our Team Makes Us Special

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.

Our Founders Fritzi and Edward Cohen circa 1982
Our Founders, Fritzi and Edward Cohen, circa 1982.
Advertisement from 1923 listing the local Tea Room's, Restaurants and Coffee Shops
Advertisement from 1923 listing the local Tea Room's, Restaurants and Coffee Shops
Wave's Cook, Luella Monter
Wave's Cook, Luella Monter
Ian Boden

Ian Boden

Culinary Partner

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.

Matthew Zafrir

Matthew Zafrir

Chef De 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.

Sarah Kwon

Sarah Kwon

Sous Chef

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.