The Dabney

The story

The Dabney – A Michelin-Starred Celebration of the Mid-Atlantic in Washington, DC

From the Land

At The Dabney, the kitchen knows the names and faces of the farmers, purveyors, and watermen who supply their ingredients. Every element on the plate comes from the Mid-Atlantic region, chosen to reflect the history and soul of the area. This deep connection to the land defines the restaurant’s contemporary American cuisine—a cuisine that is both rooted in tradition and unmistakably of the moment.

To the Kitchen

The centerpiece of the open kitchen is a wood-burning hearth. Cooking over embers gives each dish a unique depth of flavor while paying homage to the region’s historic food culture. The hearth is not just a cooking tool; it is the heart of the restaurant, anchoring the dining experience in warmth and authenticity.

At Your Table

The Dabney offers a 5-course prix fixe experience and an à la carte menu, both designed to showcase the quality and diversity of Mid-Atlantic ingredients. The à la carte menu is also available at the bar, bar-area tables, and the garden patio. The menu changes with the seasons, but the philosophy remains constant: let the ingredients speak for themselves.

The Team

Owner and Chef Jeremiah Langhorne leads the kitchen alongside Chef de Cuisine Timothy Buell. Alex Zink serves as Owner and Director of Operations, while Daniel Todd oversees the bar program. Together, they have created a dining destination that earned a Michelin star for its high-quality cooking—a recognition that underscores the restaurant’s unwavering commitment to its craft.

In Blagden Alley, The Dabney has become a place where the Mid-Atlantic is not just a region but a story told through every course.