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Tabard Inn Restaurant Review: Revisiting one of DC’s most charming yet least publicized restaurants is much like a trip down memory lane. Because it goes so under the radar, visitors and patrons might expect easy seating. But don’t kid yourself. The chef’s and the restaurant’s reputations make the Tabard restaurant, tucked in the back of the Tabard Inn, a foodie favorite. If you insist on a breakfast, wait until the weekend brunch when the kitchen offers freshly made (as in still-warm) donuts, crunchy with sugar, that are surely the envy of local bakeries. But eating here is not for weekends only: a changing menu may mean you won’t catch up with such wonders as a grilled sardine with fried lemon or the rapini and Parmesan potato gnocchi among the house-made pastas. Inspired are the seared duck breast with a just-sweet date sauce and the succulent pan-broiled rack of lamb --- the interior pink and juicy, the exterior crisped and flavorful. Desserts? Hard to pass up the apple toffee crumb pie. The wine list trots the globe, from France to Chile to Australia to South Africa.