Quick Bites: How The Yarde Tavern in Enfield fostered a dedicated community through standout food and service
For owner Thomas Parker, The Yarde Tavern in Enfield is family.
“In all my years of being in the business, it’s the most incredible group of friends – I don’t want to call them customers – that frequent here,” said Parker, owner of the tavern.
Situated near the Enfield/East Windsor line on 1658 King St., The Yarde Tavern has become a popular destination over the last decade for locals looking to grab a pint and strike up a conversation. The atmosphere is warm and inviting, with all the bells and whistles of a classic, American grill and pub. Not to mention the delicious food.
“The recipes come from myself, my friends, and my mom,” said Parker. “Eighty-five percent of everything on our menu is from scratch — the meatloaf, the pot roast. We try really hard to give people what we think they like and it’s worked so far.”
You will find your standard pub fare as well, like soft pretzels, nachos, and burgers. They also have wings with over 30 different wet and dry rubs to choose from.
“We do a lot of specials, too,” said Parker. “We do Oktoberfest, we do St. Paddy’s day, we do a harvest menu and a winter menu. We do 13 to 14 different menus throughout the year. I listen to what the customers say and try to adjust.”
Knowing exactly what your customers want is key, according to Parker. He summed it up in one short sentence: “Gotta pay attention, that’s all.”
Building off decades of restaurant experience
A large part of The Yarde Tavern’s success comes from Parker’s time spent in the restaurant industry and an unbridled love of cooking. He remembers helping his mother in the kitchen with dinner as a young child. He attended Manchester Community College when he was old enough, but learned more as a part-time dishwasher.
“I dropped out of MCC, they made me a cook, and the rest is history,” he said.
As he worked his way up the ranks, he learned more about what it takes to run a restaurant. There were weeks where he worked over 100 hours. It was not long before he owned his first restaurant: Coaches in Hartford.
“You have to appreciate your customers. You have to appreciate your cooks,” said Parker. “How I manage now is how I was treated as an employee. I try really hard to make sure my employees are appreciated.”
It is a balance, as he noted. “We’re out here to make money. That’s my job as the general manager and owner. You also have to remember, however, that there’s 35 people that have families and lives outside of work. If I can make it an endurable environment here, hopefully its just as endurable outside of work.”
Parker’s keen eye and experience helped slowly grow The Yarde Tavern from when its doors first opened in 2009. Word of mouth helped the business grow and and more customers came to call the cozy pub their home away from home.
His hard work and dedication were paying off, even as the pandemic threatened to flip everything on its head.
Adaptation and flexibility in an ever-changing industry
“We adapted during the pandemic like a chameleon,” Parker said.
The tavern pivoted to takeout immediately and never closed for a day. To-go sales spiked and they sold alcohol to-go as well.
“When we could open up in-house service, we opened a bigger patio,” said Parker. Again, he had his community to thank.
Nowadays, the biggest challenge is, ironically, to-go. “There’s a lot of hands that touch that one meal to get it to-go. Paper goods and everything that makes it to-go adds on a few dollars. Bags and containers and cutlery. All of the sudden, it adds up.”
Parker plans on expanding his menu and to-go options soon. Despite the challenge, he is not too concerned. It all loops back to his friends, his family and community.
Community first at The Yarde Tavern
From The Yarde Tavern’s first few weeks of business to weathering a global pandemic, Parker has had his “family” behind him: a wealth of dedicated and loyal regulars and a top notch staff to serve them.
“Thank you isn’t a big enough word,” he said. “They’ve supported us on every high and every low. They’re always there for us. It’s a community. It’s people who really care.”
He has staff who have worked since day one, still choosing The Yarde Tavern as their employment more than a decade later — individuals who stuck through the pandemic to keep the business afloat, who still chat with customers new and old and make the American grill and pub the warm, inviting space it is today.
“I have an unbelievable staff who have stuck with me through the last couple years,” says Parker. “It was crazy. They were the ones that made it all happen.”
If you have never visited The Yarde Tavern, you are missing out. Not just on great food and delicious beer, but on comradery found few and far between these days.
Parker put it best. “I’ve worked in many restaurants. I’ve never experienced this before in my life.”
