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, like the Syrian shish kebab (chef Joud Achkar is from Syria), crab cakes with lemon aioli, and the 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 on Sun through Tues evenings) 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; click here for review).
- Elise Hartman Ford