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Tavern Details

  • Dining Style: Casual Dining
  • Website: http://www.sheratonportsmouth.com
  • Phone: (603) 431-2300
  • Hours of Operation: Breakfast: Monday - Friday: 6:30am - 11:00am, Saturday & Sunday: 7:00am - 11:00am
    Brunch: Sunday: 7:00am - 12:30pm
    Lunch: Monday - Saturday: 11:30am - 2:00pm
    Dinner: Tuesday - Thursday: 5:00pm - 9:00pm, Friday & Saturday: 5:00pm - 10:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: American, Contemporary American, Comfort Food
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Farm to Table, Full Bar, Non-Smoking Restaurant, Wheelchair Access, Wine
  • Private Party Facilities: Whether for business or pleasure, the Sheraton Portsmouth Harborside Hotel provides the perfect environment in which to gather. With 16 meeting spaces, most with windows looking out onto the Piscataqua River, we are able to host meetings and conferences for up to 350 people. Our flexible meeting space includes our Grand Ballroom, and Amphitheater, as well as two executive boardrooms. Whether you're planning an elegant banquet, a traditional lobster bake, or an annual board meeting, our culinary expertise and outstanding staff will ensure a smooth and successful event.
  • Private Party Contact: Dan Witham (603) 205-9108

Getting there

  • Cross Street: Deer Street
  • Parking: Valet
  • Parking Details: Complimentary Valet Parking for our Restaurant Guests
A word from Tavern
What is our Tavern?
Traditional New England tavern fare (with the occasional update). Our approach to launching a new concept was to take what a tavern meant for a community historically and expand on that notion. Our goal and the true nature of a tavern was a place that was highly authentic, warm, welcoming and often purposed as a community center or meeting place. The other component that fits nicely is that we are located in a hotel, so the idea that a tavern traditionally was your home away from home and often had a room component jives nicely.

Our Menu:
In the true sense of a tavern menus were always seasonal and always featured local farms and products. While the items on the menu will read as simple in nature and hark back to a sense of familiarity, they will often be presented or interpreted with a bit of a “refresh.” For example we have a Yankee Pot Roast on the menu, but we use high quality beef short ribs instead of a chuck roast.

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