Update: Jeremiah Langhorne Shares Details on His Upcoming Restaurant

Virginian dishes and a 19th-century-style hearth are in the works.

Current McCrady’s chef de cuisine Jeremiah Langhorne is planning a Shaw eatery. Photograph by Andrew Cebulka.

Yesterday brought word that McCrady’s chef de cuisine Jeremiah Langhorne is leaving his post at the Charleston destination and opening his own restaurant in Shaw. Though a lease is still being negotiated (meaning everything could change), Langhorne shared a few details about his upcoming plans. 

The chef was raised in the Washington area and the Shenandoah Valley, and says he’ll regionally ground the restaurant. 

“Food-wise, it’ll be modern American cuisine, similar to what I’m producing now,” he says. “I love the region—the Bay, the farmland—so I’ll be focusing specifically on Virginia.” 

A self-described history buff, Langhorne plans to create dishes with a historical influence, drawing from old cookbooks and recipes for inspiration. Langhorne also plans for the kitchen to be modeled after a 19th-century cooking space like those at Mount Vernon and Monticello, complete with a modernized hearth. The large wood-burning fireplaces traditionally enable the preparation of multiple dishes at once, from cooking vegetables in the cooling embers to slow-roasting a whole rib eye. You may also find many items cooked in cast-iron pans, which Langhorne favors for their ability to create depth of flavor. 

While McCrady’s mixes a rustic ambience with white-tablecloth dining, Langhorne envisions a relaxed place embodying a “polished-casual feel.” 

“My plan in life has always been to under-promise and over-deliver, so hopefully we can do that,” he says. 

Food Editor

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.