From the restaurant's website:
"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. [They] 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."
Full bar. Reservations recommended for brunch, lunch and dinner. Serving breakfast and dinner daily, lunch Mon–Fri. Sat brunch 11 am–2:30 pm, Sun brunch 10:30 am–2:30 pm.
Washingtonian: 100 Very Best Restaurants, 2011
Washington City Paper: Best Brunch, 2011 readers' poll
"Like an old friend, I can always rely on the Tabard to be there for me. In fall and winter, its comfortably worn, fireplace-lit lounge is one of the first places I head for a warm-me-up; in spring and summer, I can count on the brick-walled garden to impress any visitors. A talented parade of chefs has marched through the kitchen over the decades, and the latest, Paul Pelt, follows the inn's long-standing recipe for fresh and contemporary American fare."
— Tom Sietsema, The Washington Post, Oct. 14, 2007 (two and a half stars)