Chef Jeremiah Langhorne’s eatery–located in a repurposed 19th century Shaw row house and complete with a wood-fired hearth–has been lauded for its heritage American cuisine and commitment to locally sourced ingredients since its opening in October 2015. Food & Wine can now be added to the restaurant’s list of fans–the publication included The Dabney as one of 10 eateries on its 2016 Restaurants of the Year list.
Food & Wine restaurant editor Kate Krader writes: “It’s no small feat for a restaurant to source 100 percent of its ingredients from the region, especially if the area is the mid-Atlantic, which isn’t known for bountiful produce. To turn those ingredients into outstanding food is more challenging still.”
Krader adds that Langhorne’s dishes, inspired by historic cookbooks and made with local ingredients, “taste wonderfully modern but have roots that go back hundreds of years.”
