We’re a longstanding employee-owned operation who believes in a bettering hospitality for employees and patrons.
1920-40s
Welcoming guests since 1922, the Tabard Inn proudly stands as the oldest continuously-running inn in Washington, D.C. Located in Dupont Circle, the Tabard has played a crucial role in many key moments of the District’s history. Inspired by Geoffrey Chaucer’s The Canterbury Tales, the name Tabard Inn embodies the warmth and hospitality reminiscent of an old English Manor.
The early years were filled with social gatherings and afternoon tea, and with the addition of the adjacent townhomes of 1741 and 1737 N St in the late 20s and early 30s, the historic property was completed and stands today as our beloved Tabard Inn. Mrs. Marie Willoughby Rogers, the visionary and founder of the Inn, took immense joy in hosting guests from around the world. A large map of the world, marked with pins indicating the homes of each visitor, was hung prominently in the dining room. During World War II, many of the city’s hotels were requisitioned for use by military personnel. The Tabard Inn served as officer quarters for the WAVES, (Women Accepted for Volunteer Emergency Service), highlighting just one of the many ways the Inn has continued to contribute to the community and nation during trying times.
Cook Luella Monter preparing a meal for the WAVES officer corps.1970-90s
After Mrs. Rogers death, the Inn was put up for auction where Edward Cohen, a financial editor with the Washington Post, and his wife, Fritzi, a political activist & lawyer, became the Tabard’s new owners in 1974. The Cohens had no hospitality experience and came to the Tabard Inn with a vision to preserve the buildings and business. In 1977, the restaurant was reopened, revitalizing Mrs. Rogers’ original vision of having a central place to connect and feel at home. Nora Pouillon and Margee Wright were chosen by the Cohens to helm the Tabard Inn Restaurant. They thoughtfully selected the young pair of women because “they were right for the Tabard” and had the potential to “run a type of operation to complement the hotel, to reflect the ambiance, charm, and lack of commercialism we try to maintain here.” Everything at the restaurant was, and continues to be, made from scratch; ingredients were sourced from local farmers; and most importantly, there were no microwaves in sight to heat the food! The offerings at the Tabard Inn served as a continuation of a legacy that stood in stark contrast to the profit-driven approach of traditional hotels and restaurants. And while the world outside became more burgeoning, more modern, and more chaotic, patrons began to find solace in the charming, country inn located in the heart of an urban city. The kitchen would gather its notoriety, serving as a launching pad for many chefs and cooks, and a stepping stone for starting their successful restaurant and becoming a beloved destination for locals and travelers alike.
In the next 40 years, while the Cohens owned the Tabard Inn, many people would walk through its doors, and many stories would be written. The Inn remains a quilt of experiences with the backdrop of eclectic art and furniture. Behind the art, furniture, and food there is a labor of love that emanates from all around. In 1993, Tabard’s Employee Stock Ownership Plan (ESOP) was established, where Inn employees enjoyed 30% ownership. In February 2018, Fritzi sold her shares of the Tabard Inn back to ESOP. As part of the Cohens envisioned “labor experiment,” the Tabard Inn is now majority employee-owned. The idea of people serving people extends to our interactions with our prized customers and also governs the interpersonal relationships of all our employee-owners.
Our modern founders, Fritzi and Edward Cohen, circa 1982; Tabard Daily Menu from 1981; 1970s TabardToday
The Tabard Inn recognizes those who have elevated the space and surrounding community over the last 100+ years of operation. The Inn 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. In the spring of 2023, Chef Ian Boden came on board as the Culinary Partner of Tabard Inn, overhauling the menus and combining French and Southern cuisine with the building’s esteemed history while bringing a modern spin to the dishes. The Tabard Inn remains an idyllic hideaway for locals and visitors, welcoming many guests while maintaining a commitment to providing outstanding hospitality.
