During my recent trip to Washington DC, I was lucky enough to be able to spend some much needed time with my Aunt, Uncle and Brother. In preparation for this trip I made one of my famous Itineraries, which was requested by my Aunt to ensure my Uncle the trip would be nothing but smooth sailing.
I had been to DC twice before this upcoming trip. However, the first time doesn't really count since I cannot recall, for the life of me, any detail of this said trip. I only remember getting back to Michigan the proud new owner of my first pony. Why on earth would I remember anything else? The second time I went to stay with my cousin, Kaitlyn, for Barack Obama's inauguration. Unfortunately, that trip was cut short on account of tonsillitis. Thank goodness those flaming balls of infected matter are out of my body now!
I was hoping to see and experience more of DC on this trip. I really wanted to try to incorporate some of the local spots and knew exactly what to do. I contacted my friend Erin who is a resident. I figured that was a good way to start. Erin and I have similar
expensive taste with pretty much everything.
I had been planning on bringing Oliver until that plan changed, so we had already booked a doggy friendly hotel. If I would have known otherwise, we would have stayed in one of DC's adorably old fashioned B&Bs. However, our original plan worked out just fine, thankfully.
Erin gave us some little DC hot spots to check out like the rooftop bar at the W, and the most adorable brunch spot in all of DC, The Restaurant at Hotel Tabard Inn. Well, at least from what I saw on my three day vaca. Erin suggested we make a reservation. Apparently, it is very popular spot so I hopped on that reso immediately. I made the brunch reservation one month in advance, the hostess even praised me. I said, I live in NYC, I'm used to it. I picked a decent time, noon, since I knew we would probably be up late Friday night after the concert.
We woke up, took a stroll around DC, picked up the kid and headed to Hotel Tabard Inn. It was a beautiful morning, not too cold, not too hot and the flowers were starting to bloom.
We arrived to Tabard Inn, one of Washington DC's oldest hotels, a little early and asked if we could be seated early, which we were.
Dine on New American cuisine in one of Washington D.C.'s oldest hotels. Chef Paul Pelt's ever-changing seasonal dishes soar with culinary expression.
Chef Paul Pelt's ever-changing seasonal dishes reflect global influences with a regional twist. With a commitment to sourcing ingredients of the highest quality, our kitchen creates a daily menu based on what is local, fresh, and seasonal to bring inspired dishes to your table.
The entrance to Hotel Tabard Inn reminded me of some of the cute quaint hotels I stayed in during my adventure in Italy last year. The lobby was filled with eclectic antiques pieces and was very cheerful and cozy.
Before you enter the restaurant, there is a dark room with upholstered seating, which resembles an old fashioned library, for guests to relax and wait to be seated. Once you pass through, you enter the bright and cheerful dining room. The room is surrounded by windows which look out into the back patio garden.
The garden was filled with wrought iron furniture, sculptures, green vibrant ivy and flowers. It was beautiful!
Shading the garden was this enormous umbrella which was one of the coolest things I'd ever seen.
Tabard’s own Freshly Fried Donuts 1.50 each/ 9. half dozen
with cinnamon sugar and vanilla whipped cream
***Due to high volume at brunch—No Substitutions Please***
Glidden Point Oysters* on the half-shell 2.25 each
served with classic mignonette
Potato and Leek Soup cup 5./ bowl 9.
Caesar Salad 8.
shaved Parmesan, anchovies, croutons
Belgian Endive, Pipe Dreams Goat Cheese Stuffed Medjool Dates 9.
Hiramasa Crudo 12.
cucumber, radish, pickled baby carrot, mustard oil, sea salt
House-Made Charcuterie Plate 11.
Country Style Pork Terrine, Head Cheese, plum jelly, Tabard pickles, crostini
*Glidden Point Oysters exhibit a uniform size and shape, deep shell cup, and superb freshness. The flavor is distinct and complex – briny yet sweet - and has come to be recognized as a favorite of oyster connoisseurs. Delivered exclusively to the Tabard Inn from Damariscotta, Maine.
While we were being seated, we noticed most of the tables had these delicious looking doughnuts. We simultaneously agreed we needed some of cinnamon sugar coated fried pieces of heaven served with a side of vanilla whipped cream.
Toasted Almond Waffles (Sunday) 12.
with caramel-apple compote, whipped cream
Chocolate Chip Pancakes 12.
with banana-butterscotch compote, whipped cream
with house-made tasso ham 14.
with house-smoked salmon 15.
with spinach 13.
with mushrooms, Brie cheese, scallions, home fries
Scrambled Eggs 14.
with cream cheese and chives, house-made Toulouse sausage, home fries
Poached Eggs 14.
over corned beef hash, bearnaise
Huevos Rancheros 14.
on house-made tortillas, two salsas, refried black beans, avocado
with roasted red pepper, Parmesan, rapini, baby greens salad
Poached Egg 13.
over Maine trapped shrimp, cheese grits, confit pork belly, hollandaise
Savory Tart (Saturday)/ Quiche (Sunday) 13.
with smoked bacon, caramelized onion, spinach, Fontina cheese
—served with mixed greens—
House-Made Bagel, House-Smoked Salmon and Smoked Trout Rillettes 14.5
with cream cheese, caper berries, horseradish crème fraîche
Chicken Schnitzel 13.
with horseradish potato salad, tarragon dressing
Jerk Chicken Sausage Sandwich 12.
with tomato chutney, sweet potato fries
Jumbo Lump Crab Cake 17.
with haricot verts, sweet potatoes, champagne sauce
Seared Filet of Flounder 17.
with baby bok choy, shiitake mushrooms, rice, citrus-sake glaze
Seafood Gumbo 15.
with shrimp, mussels, fried oysters, house-made Andouille sausage, rice
Grilled Bistro Steak 17.
with poached eggs, chimichurri, home fries
The boys were on the same page and both ordered the Huevos Rancheros
on house-made tortillas, two salsas, refried black beans, avocado. I tried a taste. Hey! We're family! It's only necessary!
Aunt Nancy had the Poached Eggs over corned beef hash with a side of bearnaise. This was actually my first time to really try a corned beef hash. Aunt Nancy said it was different than any other corned beef hash she had ever had, in a good way.
I believe my choice one the blue ribbon for brunch at the Tabard Inn. Savory Tart
with smoked bacon, caramelized onion, spinach, and Fontina cheese served with a side salad. It was light and flavorful. It also made me feel a little better after chowing down on that deadly doughnut!
Applewood Smoked Bacon 3.
Smoked Salmon 6.
Country Pork Sausage 3.
Warm Chocolate Banana Devil's Food Cake 8.
with milk chocolate ice cream
Key Lime-Passion Fruit Pie 8.
with mango-blackberry sorbet
Chocolate Dulce de Leche Cheesecake 8.
with butterscotch creme anglaise
Vanilla Apple Crumb Pie 8.
with buttermilk ice cream
Rhubarb Buttermilk Upside Down Cake 8.
with strawberry gelato
House-Made Ice Cream or Sorbet 7.5
with Tabard cookies
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
A convenience gratuity of 18% will be added for groups of six or more. A maximum of 2 credit cards per table will be accepted. No separate checks, only one check per table.
We spent the remainder of the day walking around exploring the city, visiting the national and historic monuments. It really made for a perfect Saturday with the family. I miss them already!
I will definitely dine at Hotel Tabard Inn again. I've even spread the word to some friends. I can't wait to hear what they think. It really was fabulous all around.