-- Shares Facebook Twitter Reddit Email In March 2017, I visited my brother in Washington, D.C. and we visited The Dabney , a then-two-year-old restaurant that had been garnering lots of high praise.
We were dropped off by an Uber or Lyft in the oddest, most unassuming area — essentially within an alley of some sorts, and only a few steps away was a large, wooden door next to a sign that read the name of the restaurant . I was intrigued by this and after walking inside and being immediately greeted with the smell of the large hearth as we were led to our table, I knew the experience would be a very pleasurable one. After that trip, I wrote on a post on my Instagram that ".
. . if you happen to come in contact with me within the next few weeks, prepare to hear me wax poetic about this restaurant for an inordinate amount of time.
One of the best dining experiences I've ever had, @jjlthedabney . . .
masterful." Related "Flora, fauna and brackish": How a chef found fine dining inspiration in Chesapeake Bay's estuary Now, seven years later, I had the opportunity to talk to the owner of that Instagram handle, Chef Jeremiah Langhorne, now uber-decorated with a countless amount of accolades, from Michelin to James Beards to the Washingtonian (which named it the #1 restaurant in DC in 2023 ) and more. Since that visit in 2017, Langhorne has opened Petite Cerise and The Dabney Cellar, and has continued to operate The Dabney, which retains its star from the Michelin Guide.
Langhorne a.
