About The Dabney
Few kitchens are equipped with 19th-century cookbooks or a Colonial-style hearth, but that’s just part of the reason the Dabney has set itself apart in its three-month existence. Chef Jeremiah Langhorne—who left Charleston’s lauded McCrady’s to build his Shaw restaurant—aspires to do for the Mid-Atlantic what mentor Sean Brock has done for Southern cuisine. We’ve found the greatest satisfaction in exploring the smaller plates, including toasty sweet-potato rolls with pepper jelly, Duke’s mayo, and pork belly, or buttermilk biscuits stacked with fried eggs and foie gras. Langhorne does double duty as pastry chef with aplomb, leaving us to wonder why no one thought of an apple crumble with Angostura-bitters ice cream sooner.
Don’t miss: Pork rillettes with pickled turnips; grilled brassica greens with potato purée and crispy shallots; seared scallops and barbecue turnips with malted barley; whole fried porgy.