Wednesday’s lunch was just around the corner, at the restaurant in the Tabard Inn.
The 40-room Tabard Inn was carved out of three old rowhouses, so it has one of those interesting internal geographies, with stairs and passages in unexpected places. The emphasis is on tradition and historic character—each room is uniquely decorated, and there are no TVs (!) in the building. That standard carries over to the restaurant, which is locally sourced and microwave-free.
Despite its proximity, I hadn’t dined at the Tabard Inn since the 1990s, when my mother and I had brunch there during one of her Washington visits. Had we visited a week later, we would have had some impressive company. That’s when President and Mrs Clinton decided they’d like to try the brunch menu, too.
For the last 18 months, I’ve avoided ordering a calamari appetizer, because I realized that I was always ordering a calamari appetizer. This made me fall off the calamari wagon, so to speak. The dipping sauce is chipotle aioli.
The andouille sausage was homemade and nicely hot. The gumbo contained mussels, swordfish, shrimp, and fried oysters.
By the time I got to dessert, I was too full to eat it. I had it boxed and took it home for a late night snack.