About The Dabney
100 Very Best 2016
100 Very Best 2019Spend 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.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
