The Dabney, chef Jeremiah Langhorne’s highly-anticipated restaurant, opened its doors on Saturday night in Shaw’s historic Blagden Alley. Initially the 55-seat space will be open for dinner—closed Mondays—and will begin taking reservations by the end of the week.
Langhorne came to Washington after working under lauded Charleston chef Sean Brock, and served as chef de cuisine at Brock’s high-acclaimed McCrady’s. A number of influences carry over to the Dabney, Langhorne’s first solo venture with business partner Alex Zink. The kitchen explores heritage American cuisine—here centered on the Mid-Atlantic region—with a keen dedication to local ingredients and house-made vinegars, preserves, and other items from their well-stocked pantry. Langhorne also tends a small rooftop garden for greens and herbs.
A wood-fired hearth, visible from the dining room, stands as the centerpiece of the restaurant, and is used for roasting vegetables, smoking whole fowl, and an array of other preparations. The menu is subject to change daily. Opening night’s lineup included nine dishes, ranging from $8 small plates to entrees, and $32 family-style platters that come with several sides. Look for offerings like foie gras and chicken liver parfait with crispy waffles and roasted paw paw puree, or a version of Langhorne’s family recipe for chicken and dumplings.
The Dabney. 122 Blagden Alley, NW. Open Tuesday through Thursday, 5:30 to 10; Friday and Saturday, 5:30 to 11; Sunday 5:30 to 10.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
