1739 N Street, NW via Tabard Inn
From the Tabard Inn:
“The Tabard Inn announces a new chapter with the onboarding of Culinary Partner Ian Boden, who quietly began working with Tabard Inn this spring, training the team, researching the history of the hotel, and updating the menus, which reflect Boden’s interpretations of classical cooking and technique. The dinner menu is available immediately and the new brunch menu will launch in October.
Boden is the Chef/Owner of The Shack in Staunton, VA and has received acclaim from the James Beard Award Foundation as a semi-finalist in 2017 for “Best Chef: Mid-Atlantic.” Through his cooking, Boden seamlessly and elegantly melds forward-thinking cuisine and modern techniques with beautiful dishes that pay homage to the history of the Tabard.
“I’ve admired Ian’s cooking for years and to get to have him come in and create a new vision for our culinary program is a dream,” says Tabard Inn President Dave Roubie. “In addition to his talent, I was struck by his passion for investing in meaningful partnerships, from farmers in the region to stewards of his community. That energy is exactly what we’re all about at the Tabard Inn.”
Of the partnership, Boden says, “Stepping to an iconic kitchen with so much history and longevity does not happen every day. Building on the history of this hotel is a privilege and I love that I can work with this amazing team and lead them in a fresh and modern direction.”
Dinner menus at Tabard Inn will be seasonally evolving, with current dishes including mushroom tart with pickled chanterelles, black truffle, and nasturtium; lamb with eggplant, and Meyer Lemon; and escargot bourguignon with freshly made agnolotti.
The new menus are available starting today. For reservations, please visit here.”