About The Dabney
Spend enough time in this farmhouse-like dining room and you might be inspired to install a hearth in your own kitchen. That’s how seductive chef Jeremiah Langhorne’s ember-singed creations are these days. He has a mind-blowing way with vegetables—in his hands, a dubious-sounding pairing of mint chimichurri and ’nduja hollandaise does wonders for a plate of charred brassicas. Few pull off Southern (or Mid-Atlantic) comfort like Langhorne, who came up under Sean Brock in Charleston. A biscuit laden with foie gras, country ham, and a fried egg is just about the best breakfast-for-dinner we’ve tasted. Expensive.
Also great: Scallop crudo with beets and horseradish; charred carrots with peanuts and pears; fried sugar toads with hot honey; fried catfish with johnnycakes; cornbread.