The Tabard Inn has occupied its Dupont Circle building since 1922, making it the longest continuously operating inn and restaurant in Washington, D.C. The property pairs more than two dozen guest rooms with a restaurant serving breakfast, lunch, brunch, and dinner inside a historic space that wears its age openly — art-filled and atmospheric, with the creaks of an old building (stairs-only access to the upper rooms) alongside the charm.
Culinary Partner Chef Pepe Moncayo builds the menu around locally sourced, seasonal ingredients, drawing in flavors and techniques from outside the U.S. while working within the inn's long history. Brunch has become a particular draw, with donuts, potatoes, and steak among the dishes regulars keep coming back for.
The restaurant has been selected for the Michelin Guide in both 2019 and 2020, and a Tabard Inn pastry chef was named a James Beard Foundation semifinalist for Outstanding Pastry Chef in 2011. The Infatuation scored it 8/10.
Culinary Partner Chef Pepe Moncayo builds the menu around locally sourced, seasonal ingredients, drawing in flavors and techniques from outside the U.S. while working within the inn's long history. Brunch has become a particular draw, with donuts, potatoes, and steak among the dishes regulars keep coming back for.
The restaurant has been selected for the Michelin Guide in both 2019 and 2020, and a Tabard Inn pastry chef was named a James Beard Foundation semifinalist for Outstanding Pastry Chef in 2011. The Infatuation scored it 8/10.