About this episode

Chef Jeremiah Langhorne discusses the creation and philosophy behind The Dabney, a Michelin-starred restaurant in Washington, D.C.

The Michelin-starred Washington, D.C. restaurant is steeped in a rich culinary heritage shaped by the bounty of the region and the chef’s vision. When Chef Jeremiah Langhorne opened The Dabney in 2015, his goal was to make it a showcase for the bounty of the Mid-Atlantic region. Washington, D.C. was going through a restaurant renaissance 10 years ago, he said, and the timing was right to introduce something other than a steakhouse or French or Italian restaurant. He builds dishes around local seafood, like Cape May scallops and Chesapeake Bay oysters and crab, as well as produce, grains and meats sourced from tri-state farmers with long-standing relationships to the restaurant. The menu allows people to come in and experience the food in whatever way they like, whether it's sitting at the bar having a beer and a small plate, sharing family-style entrees, ordering a la carte off the whole menu or splurging on a prix fixe multi-course dinner. The Dabney is a Michelin-starred restaurant without pretensions. Chef Langhorne encourages conviviality—from the wood-fired hearth in the center of the action to the flexible menu and warm service style. Although he never attended culinary…

People in this episode

Guest: Chef Jeremiah Langhorne

Topics covered

• Michelin-starred restaurants
• culinary heritage
• local ingredients
• restaurant industry
• chef journey

Keywords

• The Dabney
• Michelin-starred
• Mid-Atlantic cuisine
• local seafood
• culinary journey

Mentioned in this episode

Organizations: The Dabney, Michelin

Places: Washington, D.C., Mid-Atlantic, Cape May, Chesapeake Bay

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