The Dabney sits in Blagden Alley, a former carriage house alley in Shaw, working from a menu built around Mid-Atlantic ingredients. The kitchen sources directly from regional farmers, purveyors, and watermen, and treats knowing who raised or grew each ingredient as central to what it does.
The open kitchen centers on a wood-burning hearth — dishes are cooked over embers rather than gas or electric heat, a nod to the region's historic food culture. Dishes that come up often include the sweet potato roll, scallop crudo, catfish, country ham, roasted carrots, and black bass. The restaurant offers a 5-course prix fixe as well as an à la carte menu, the latter also available at the bar, bar-area tables, and on the garden patio.
Jeremiah Langhorne owns and runs the kitchen as chef, with Timothy Buell as chef de cuisine, Alex Zink as owner and director of operations, and Daniel Todd directing the bar program. The Dabney has held a Michelin star continuously from 2017 through 2025, and was a James Beard Foundation Outstanding Restaurant semifinalist in 2025. Langhorne won the James Beard Award for Best Chef: Mid-Atlantic in 2018.
The open kitchen centers on a wood-burning hearth — dishes are cooked over embers rather than gas or electric heat, a nod to the region's historic food culture. Dishes that come up often include the sweet potato roll, scallop crudo, catfish, country ham, roasted carrots, and black bass. The restaurant offers a 5-course prix fixe as well as an à la carte menu, the latter also available at the bar, bar-area tables, and on the garden patio.
Jeremiah Langhorne owns and runs the kitchen as chef, with Timothy Buell as chef de cuisine, Alex Zink as owner and director of operations, and Daniel Todd directing the bar program. The Dabney has held a Michelin star continuously from 2017 through 2025, and was a James Beard Foundation Outstanding Restaurant semifinalist in 2025. Langhorne won the James Beard Award for Best Chef: Mid-Atlantic in 2018.