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✔️Lunch ✔️Dinner ✔️Dine in
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The Dabney, Michelin-starred since 2016, celebrates Mid-Atlantic cuisine with a focus on seasonal and regional ingredients cooked in a wood burning hearth. Chef Jeremiah Langhorne’s innovative dishes have garnered national acclaim, placing The Dabney among Washington D.C.’s top restaurants.
Chef Jeremiah Langhorne serves Mid-Atlantic cuisine at this rustic spot set in a former row house.
Hours
| Monday | Closed |
| Tuesday | 5:30–9:30 PM |
| Wednesday | 5:30–9:30 PM |
| Thursday | 5:30–9:30 PM |
| Friday | 5:30–10 PM |
| Saturday | 5:30–10 PM |
| Sunday | Closed |
Address and Contact Information
Address: 122 Blagden Alley NW, Washington, DC 20001
Phone: (202) 240-2660
Website: http://thedabney.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
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The Dabney
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The Dabney Restaurant – Washington, DC | OpenTable
Price: $145 /person Experience the best of the Mid-Atlantic region with a special 5-course pre-fixe menu in The Dabney’s hearth lit dining room. The seasonal …
The Dabney (@thedabneydc) • Instagram photos and videos
Available for pickup: Thursdays at The Dabney Cellar Saturdays at The Dabney Link in bio to purchase!
Reviews
Joaquin Ablatico
The Dabney delivers a truly excellent dining experience overall. The food was thoughtfully prepared, flavors were spot on, and the service was warm, attentive, and professional throughout the evening.
The only disappointment was the Roseda Farms Skirt Steak, listed as a family-style dish. The portion was quite small and didn’t feel suitable for sharing, especially given the concept and price point.
Aside from that, everything else was excellent, from execution to hospitality. A fantastic restaurant with a refined yet welcoming atmosphere, and one I would happily return to.
… moreThe only disappointment was the Roseda Farms Skirt Steak, listed as a family-style dish. The portion was quite small and didn’t feel suitable for sharing, especially given the concept and price point.
Aside from that, everything else was excellent, from execution to hospitality. A fantastic restaurant with a refined yet welcoming atmosphere, and one I would happily return to.
Evan Cunningham
Would I recommend?: Yes
Restaurant Week 2026 Winter Prix Fixe ($65)
Items ordered:
——
Sweet potato and fried fish slider
Cornbread (not pictured)
Lobster bisque
Skirt steak
Baked Virginia
——
Fantastic service, ambience, sweet potato fish slider snack is a must! Got the steak, but other tables with the fish looked excellent. Not a big dessert person, but the baked Virginia was fantastic as well. Cadence of service was just right pace with a group of three. Definitely worth a visit
… moreRestaurant Week 2026 Winter Prix Fixe ($65)
Items ordered:
——
Sweet potato and fried fish slider
Cornbread (not pictured)
Lobster bisque
Skirt steak
Baked Virginia
——
Fantastic service, ambience, sweet potato fish slider snack is a must! Got the steak, but other tables with the fish looked excellent. Not a big dessert person, but the baked Virginia was fantastic as well. Cadence of service was just right pace with a group of three. Definitely worth a visit
Mary Liesenberg
I doubt Dabney needs another gushing review but they went above and beyond for my husbands 40th. They kindly offered him an NA glass of wine that went with our entree round and we had asked about an appetizer (the sugar roads) to inquire if these were the tiny puffer fish in the region (we are outdoors people) and they graciously included the appetizer with our order. When none of the desserts were my husbands type (he dislikes crunchy texture and peanuts, and the last dessert was an allergy item for me), they offered him a tasting of their teas, as we shared that he’s a tea fiend at home. They even included a birthday candle with his tea flight. They also had our table staged nicely for his birthday with a card. Every employee was gracious and kind and went above and beyond. 10/10
… moreColton Simmons
Loved the atmosphere of the Dabney and the open fire/ambiance is great! However, the whole experience was consistently lacking that my “wow, yum!” factor. First off, I reserved seats at the bar because we love sitting at the bar – but we were instead seated at a high top table away from the bar which meant we didn’t have fast service or someone consistently present for recommendations. Next, the cider pour was the smallest pour of a beverage I’ve ever seen. Then the near $30 scallop dish comes with just one scallop…overall, the plates are exceedingly small (even for seasoned Michelin Star going patrons). And the wait was consistently a little long for a Thursday night. So at the end of the experience, we opted to skip ordering more food or desert and go to one of the neighboring restaurants near by. Here was our order:
Sweet potato sandwich
Arugula Salad
Hearth Vegetables
Pastrami Pork Belly (skip! So tough, could barely cut through it)
Rockfish (the best plate)
Scallop (overpriced)
Non-Alcoholic Cider
Forgotten Sister mezcal cocktail
… moreSweet potato sandwich
Arugula Salad
Hearth Vegetables
Pastrami Pork Belly (skip! So tough, could barely cut through it)
Rockfish (the best plate)
Scallop (overpriced)
Non-Alcoholic Cider
Forgotten Sister mezcal cocktail
Sarah Helwig
I had an incredible meal and an even better wine pairing. The somolier was very kind and spent a lot of time talking with us about their experiences in addition to the wine. I would 100% go back just for wine and conversation with them. The food was also excellent and our servers and the supporting staff were all very attentive. We didn’t want for anything.
… moreAlix Rodowa
A cozy place to celebrate! The dishes at the Dabney are thoughtfully curated, the staff are friendly and helpful. We loved our experience! The tasting menu was delicious. Seeing the chefs and the hearth made thr meal more of an experience. Highly recommend!
… moresara alvarez
Phenomenal dinner for my husband with friends. We went a little crazy and spent way too much, but the food was so fantastic we’ll treasure the memory. Some standouts for us were the scallops and pork belly. Sugar toads and beef cheeks were delicious and unique, don’t skip the sweet potato rolls
… moreNSA
Came during restaurant week and were honestly let down .
Starting from the seating, we had reserved seating and were fairly early. We saw several tables by the fire that were open and asked to sit there, and they said no that’s reserved. We saw 40 minutes later one person sit on a table for two .. and a few others come in. If we were first why did they have preferencial treatment, what’s the secret place to book which table specifically you get ?
Food
The salad was good. Our favorite was the lobster cauliflower
The steak was hard to cut ! I was shocked
Fish was decent
Dessert was too sweet for our likings
Restaurant week was in effect ,and they were a little slow in service but overall we left not impressed.
Small note. 20 percent charge is added then taxed. Peeve of mine when the tips aren’t taxed to the employees anymore by law, so the restaurant is just taking the profit.
… moreStarting from the seating, we had reserved seating and were fairly early. We saw several tables by the fire that were open and asked to sit there, and they said no that’s reserved. We saw 40 minutes later one person sit on a table for two .. and a few others come in. If we were first why did they have preferencial treatment, what’s the secret place to book which table specifically you get ?
Food
The salad was good. Our favorite was the lobster cauliflower
The steak was hard to cut ! I was shocked
Fish was decent
Dessert was too sweet for our likings
Restaurant week was in effect ,and they were a little slow in service but overall we left not impressed.
Small note. 20 percent charge is added then taxed. Peeve of mine when the tips aren’t taxed to the employees anymore by law, so the restaurant is just taking the profit.
Ryker Saltsman
Absolutely the coolest dining experience and best meal of my life. 5 course tasting menu was phenomenal. The atmosphere of the kitchen and being able to watch their craft with the open flame grill leaves you staring at the kitchen drooling over each plate as it comes out
… moreJ T
Sigh…
Michelin stars can sometimes be the making of a restaurant — and sometimes the beginning of the end. I hope that’s not what’s happening at The Dabney, but our experience left me genuinely puzzled.
I’ve worked in Michelin-starred restaurants in Europe, and I think it’s fair to say that a one-star in North America is not equivalent to a one-star in Europe. That hasn’t stopped The Dabney from charging eye-watering prices for very ordinary ingredients — catfish, pork, chicken, rockfish — with little refinement or luxury in execution. See menu pic for prices.
Nothing was bad, per se. The issue was value. At these prices, expectations are high – and they simply weren’t met.
Deviled egg (one egg): exactly that.
Fried catfish sandwich: tasty, but slider-sized and unremarkable.
Beef croquettes: two tiny bites, again tasty, but gone in seconds.
Then things veered into the confusing…
We ordered the Eastern Shore Chicken – described as confit chicken, dumplings, root vegetables, country ham, crispy chicken skin. What arrived was essentially a chicken broth soup. The menu made no mention of soup. Confit chicken becomes just chicken once submerged, and “crispy chicken skin” doesn’t exist in liquid — in fact, it never appeared at all. The dumplings were flat noodles, and the overall flavor was monotone and overly salty.
The scallop was particularly disappointing: one medium scallop covered in foam for $31. If you’re charging that price, the preparation should highlight the quality of the product — not completely disguise it with an overly sweet foam to mask the sweetness of the scallop.
Finally, the rockfish: two bite-sized pieces with an overly fishy sauce and two token leaves of wilted oak leaf lettuce. At $36, this was just baffling. Very weird concept.
I’m just thankful I didn’t order the $89 family style Trout dish that our neighbors at the bar ordered. This was literally a regular sized main course on a regular sized plate. Not Turbot or Dover Sole or Lobster – Trout! It must have been swimming in a creek behind the kitchen just before to warrant that cost.
The much-celebrated wood fire — a central feature of the restaurant — was not evident in a single dish we ate.
Service was generally warm and pleasant, though one manager (black jacket) spent the evening scolding bar staff in full view of us, while wearing a scowl that felt entirely at odds with hospitality.
I understand the economics of running a restaurant – truly. But how long are diners expected to pay these prices for very modest ingredients and basic technique?
If this is what Michelin recognition represents in the U.S., I’ll be steering clear. Mediocre execution plus inflated pricing is not a sustainable recipe for success.
… moreMichelin stars can sometimes be the making of a restaurant — and sometimes the beginning of the end. I hope that’s not what’s happening at The Dabney, but our experience left me genuinely puzzled.
I’ve worked in Michelin-starred restaurants in Europe, and I think it’s fair to say that a one-star in North America is not equivalent to a one-star in Europe. That hasn’t stopped The Dabney from charging eye-watering prices for very ordinary ingredients — catfish, pork, chicken, rockfish — with little refinement or luxury in execution. See menu pic for prices.
Nothing was bad, per se. The issue was value. At these prices, expectations are high – and they simply weren’t met.
Deviled egg (one egg): exactly that.
Fried catfish sandwich: tasty, but slider-sized and unremarkable.
Beef croquettes: two tiny bites, again tasty, but gone in seconds.
Then things veered into the confusing…
We ordered the Eastern Shore Chicken – described as confit chicken, dumplings, root vegetables, country ham, crispy chicken skin. What arrived was essentially a chicken broth soup. The menu made no mention of soup. Confit chicken becomes just chicken once submerged, and “crispy chicken skin” doesn’t exist in liquid — in fact, it never appeared at all. The dumplings were flat noodles, and the overall flavor was monotone and overly salty.
The scallop was particularly disappointing: one medium scallop covered in foam for $31. If you’re charging that price, the preparation should highlight the quality of the product — not completely disguise it with an overly sweet foam to mask the sweetness of the scallop.
Finally, the rockfish: two bite-sized pieces with an overly fishy sauce and two token leaves of wilted oak leaf lettuce. At $36, this was just baffling. Very weird concept.
I’m just thankful I didn’t order the $89 family style Trout dish that our neighbors at the bar ordered. This was literally a regular sized main course on a regular sized plate. Not Turbot or Dover Sole or Lobster – Trout! It must have been swimming in a creek behind the kitchen just before to warrant that cost.
The much-celebrated wood fire — a central feature of the restaurant — was not evident in a single dish we ate.
Service was generally warm and pleasant, though one manager (black jacket) spent the evening scolding bar staff in full view of us, while wearing a scowl that felt entirely at odds with hospitality.
I understand the economics of running a restaurant – truly. But how long are diners expected to pay these prices for very modest ingredients and basic technique?
If this is what Michelin recognition represents in the U.S., I’ll be steering clear. Mediocre execution plus inflated pricing is not a sustainable recipe for success.