The Dabney

Along the walk to your table at Jeremiah Langhorne’s rustic dining room, you’ll pause by the open kitchen and flaming hearth. There, a cook will hand you a ceramic cup of warm switchel, a centuries-old drink that’s tangy with squash vinegar the kitchen made earlier in the season. It’s a fitting overture for a seven-course tasting menu in which Mid-Atlantic food traditions get the luxury treatment. Who knew Appalachian apple cake went so well with foie gras?