Follow the red brick through Blagden Alley to The Dabney, the cozy Michelin-starred restaurant where Chef Jeremiah Longhorne is putting Mid-Atlantic cuisine on the map. Inside, the fire blazes high from the wood-burning hearth in the open kitchen, where red-kernel corn bread (gluten-free) is baked upon order in single-serve cast iron skillets. A chalkboard wall en route to the restroom acts as an inspiration board of seasonal ingredients, all of which are sourced from local farms or the restaurant’s rooftop garden. Order a selection of small plates and sides to sample these revived, regional recipes that use NOMA-inspired techniques like pickling and fermenting to create complex yet complementary flavor combinations in each bite.
