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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 the Syrian shish kabob (chef Joud Achkar is from Syria), crab cakes with lemon aioli, and seared diver scallops with artichokes and cilantro-mint vinaigrette. The fact that all of this is served in an absolutely charming, sky-lit room (just past the comfy old wood-paneled lounge, where live jazz performances are offered Sun–Tues eves.) and adjoining covered courtyard doesn’t hurt. If you can’t get in for a meal, do stop in for a cocktail, just so you can experience the inn’s lovely ambience (it’s also a hotel).