I visited Fraunces Tavern, New York City’s oldest surviving restaurant, which is older than the nation itself

What is now Fraunces Tavern on Pearl Street was built in 1719 as a private residence. In 1762, Samuel Fraunces bought the property and began running it as a tavern — named the Queen’s Head Tavern but known locally by the owner’s name — and meeting place before the Revolutionary War.

During the war, it served as a meeting place for the Sons of Liberty and later hosted George Washington’s famous farewell to his officers on December 4, 1783, after British troops evacuated New York.

In the years that followed, the building served as a workspace for the Department of Foreign Affairs, the Department of War, and offices of the Board of Treasury, as well as a boarding house.

After extensive renovation work to restore it to its 18th-century appearance, Fraunces Tavern reopened as a museum and restaurant in 1907.

Today, there are nods to the building’s history throughout the restaurant, from a portrait of George Washington to a replica of the original Declaration of Independence.

According to the museum, several Founding Fathers, including Washington, Samuel Adams, John Hancock, and John Jay, dined at the tavern, and Alexander Hamilton and Aaron Burr attended a meeting there a week before their duel, which ultimately took Hamilton’s life.

The restaurant is located on the first floor of the building. Dark wood accents, leather and traditional wooden chairs, and candles lit throughout the dining rooms helped evoke the sense of history embedded in the tavern’s walls.

I made a reservation for early afternoon on a weekday. The restaurant was busy, possibly to be expected given the city’s upcoming July 4 celebrations and America’s 250th anniversary.

I asked my server whether the dining room was usually this busy, as only a few tables were empty. She said reservations are typically much harder to get during the winter holidays than in the summer.

While the restaurant typically slows down in the warmer months, this year has been unusually busy thanks to America’s 250th anniversary celebrations, the Knicks’ championship run, and the ongoing FIFA World Cup.

I saw this firsthand for myself. Behind me, waiting to be seated, were two different families on vacation for July Fourth — one from Tennessee, and another from Georgia.

In addition to standard American favorites you’d find on most Northeastern tavern restaurant menus, there were also a few surprises, like Scotch eggs, an ahi tuna poke bowl, and skirt steak frites.

Fraunces Tavern takes its drinks program as seriously as its history. While it looks like a colonial tavern, the beverage menu is decidedly modern and one of the most extensive in New York.

The tavern stocks more than 1,000 spirits, with a particular emphasis on American whiskey, bourbon, rye, Scotch, and Irish whiskey, and even has dedicated whiskey bars in the restaurant.

One drink that caught my eye was the Presidential Punch ($20), a refreshing cocktail made with New York rye whiskey, rum, orange liqueur, lemon juice, bitters, and peach iced tea.

However, since it was a weekday, I decided to stick with a diet soda.

As a nearly lifelong New Englander, I’ve had many cups of clam chowder in my day. Fraunces Tavern’s clam chowder ($15) is served in a small bowl with housemade bread.

That said, I expected to be paying a little more than typical at a downtown Manhattan restaurant with a historic reputation.

From the first bite, I was blown away.

The chowder itself was creamy without being too thick or stodgy, with large chunks of vegetables and clams throughout. I would definitely order it again.

This traditional dish features an egg wrapped in sausage meat and coated in breadcrumbs.

These Scotch eggs ($16) were made with the tavern’s own signature three-sausage blend, aged Mahon cheese, dirty mustard, and spicy bourbon honey.

Each half of the egg was wrapped in a flavorful sausage mixture, fried until a deep golden brown, and served with a tangy mustard dipping sauce that balanced the richness, cornichons, and a sprinkle of arugula.

Despite growing up in the UK, this might have been my first time trying a Scotch egg. I was impressed — the yolk was perfectly jammy, and all the flavors came together well.

The fish and chips ($26) is made with beer-battered cod and served with a lemon tartar sauce, fries, and ketchup.

The cod was light, flaky, and perfectly crispy, while the fries were golden and pretty standard.

It was a comforting, classic pub dish that fit the tavern’s colonial-inspired menu and made clear why it’s one of the restaurant’s most popular entrées.

My only gripe was that the battered breading was just a touch too thick — it was hard to cut through without a knife.

I left Fraunces Tavern impressed by more than just its history. While its centuries-old legacy is what first drew me in, the welcoming atmosphere, thoughtfully preserved interiors, and well-executed food made it feel like much more than a tourist attraction.

I’d happily return for another meal — and another chance to experience a place that’s been serving New Yorkers since before the United States was founded.

Whether you’re a history buff or simply looking for a unique dining experience in Lower Manhattan, Fraunces Tavern offers a meal that’s just as memorable as the location.