Tabard Inn Restaurant

The Tabard was interesting, kinda mazey with places to eat in different areas. We chose to eat outdoors, which eclectic look in nature a cross between the secret garden and a fairy tale, just a little spooky. However, the wait staff was friendly,kind, and attentive. My friend and I had the donut, which was a donut. We both had a chicken and waffle, which appearance was lovely, yet a little underwhelming in taste. My friend had to keep adding salt and pepper. It was a unique take on chicken and waffle. They used the thigh and mixed with chunks of bacon. It was a pleasant time.

I have been procrastinating writing this review because, overall I love the Tabard. I have been coming to the Tabard since August of 1980 (that’s not a typo). It is understandable that in that span of time the menu and food quality have fluctuated from ethereal to mediocre as chefs come and go. However, ambiance, service, and drinks remarkably maintain premium quality over time. Though, there was the incident of the rookie server who dumped an entire bowl of hot gumbo on my friend’s sister’s lap at a celebration dinner in June 2011. I have not been to the Tabard since before the beginning of my posting Google reviews in June of 2019, until two weeks ago, when, coincidentally, the host of the gumbo spill incident dinner was in town on business, suggesting dinner at the Tabard. It still has the same funky vibe, engaging, focussed wait staff, and terrific drinks. The bartender accommodated my Negroni recipe - 1 part gin, .75 part Campari, .25 part sweet vermouth, shaken on rocks, strained into a short stem glass. Oddly, the bar did not have orange twist, and twist of lemon worked fine. Early in the ordering process, in conversation with our server, she caught my ear with the mention of words I dread hearing: ‘new chef.’ Long Island Blue Point Oysters with Kimchee-Pickled Ginger Granita seemed like a safe bet appetizer to me, which turned out to be true. The Oysters were fresh, having clean, crisp, and refreshing flavor. With the complex K-PGG: the spicy tanginess of the Kimchee - the sweet zestiness of the Ginger - the coolness of the Granita, all engaging with the brininess of the LIBPO, and Sauvignon Blanc to drink, the appetizer was a flavor jamboree. I should have stopped with the appetizer. My Steak Frites entree, on the other hand, was disastrous. I couldn’t believe it came from the same kitchen. It was thin, tough, and gristly. The sauce was equally disgusting. I discreetly removed the cartilage from my mouth, camouflaged it on another plate, concentrated on the flavor of the Cabernet I ordered with the entree, and conversation with my friend. Here’s an observation that speaks to the Tabard ambiance, in my opinion and experience: we noticed no one in the dining room was on their phones. I think that is a distinction of white tablecloth fine dining compared to casual dining and below. People were there to enjoy each other’s company.

We had the most enjoyable dinner in recent memory. That says a lot since we eat out at least once or twice a week. Our server was attentive and knowledgeable, like what fine dining restaurants should be but becoming increasingly rare. I would characterize the food as tasty and adventurous. The chef came up with different way to challenge our taste buds, and we liked them mostly. We were told that the chef came from CA, and that explains the Asian influence in the cooking. We also enjoyed the ambiance and lighting of the dining room, perfect for a date night.

This place never changes but never goes stale. So very hospitable and welcoming, with a lovely selection of non alcoholic cocktails as well as the regular kind. Interesting art can make lulls in conversation pass comfortably. The food and the service are very good too.

Just lovely. Everything about this cozy little nook to have a fancy cocktail is lovely. Staff was kind and efficient. Drinks were tasty. Atmosphere divine. Next time I’m staying for dinner!