Locals head to the Tabard for the freshly made doughnuts and whipped cream served at weekend brunch. (Actually, the doughnuts are available daily for breakfast, too, but that will be our little secret.) Other items also prove a potent lure, such as bacon-wrapped quail, shrimp ravioli with seaweed salad, and seared scallops with rice noodles, basil pesto and shiitake mushrooms. The fact that all of this is served in an absolutely charming, sky-lit room (just past the comfy old wood-paneled lounge) and adjoining covered courtyard doesn’t hurt. If you can’t get in for a meal, do stop for a cocktail, just so you can experience the inn’s lovely ambience (it’s also a hotel).