The Dabney, located in a former row house in Shaw’s Blagden Alley, has been on my list to try for months. This 60-seat restaurant tends to book up quickly and their menu changes often. I immediately fell in love with the charming atmosphere, exposed brick wall, rustic wooden tables and the open-fire hearth that was the centerpiece of the restaurant.
I decided to start the meal with a glass of M. Delhommeau from Loire, France and Justin started with an American Trilogy cocktail. We then shared with the Cheese and Crackers with black pepper, sorghum mustard, and smoked honey.
Dishes are presented as they are ready, and in a shareable way, so they recommend at least two per person.
We shared the Hearth-Roasted Vegetables that consisted of 15 different locally grown vegetables in a potato puree and pesto sauce. We then decided to order the Roseda Farm Butcher’s Cut with charred ramps, radish and sweet potato vinaigrette, and the Maryland Black Bass in a ham broth with littleneck clams. Both were amazing. As if that wasn’t already enough food for the two of us…the bartender talked us into ordering the Anson Mills Cornbread cooked in a cast iron skillet and I’m so glad he did. Hands down, it was the best cornbread we’ve ever had.
Overall, we had a great dinner at The Dabney; it was one of my favorite restaurants we’ve dined at this year.