Chef Jeremiah Langhorne opened the Dabney in Shaw last fall, with an emphasis on mid-Atlantic cuisine. Post Food critic Tom Sietsema awarded it 2 1/2 stars and also included it in his list of the best new restaurants in Washington.
While we might kindly beg to differ with the remark about our region's produce, here's what Food & Wine had to say.
It's no small feat for a restaurant to source 100 percent of its ingredients from the region, especially if the area is the mid-Atlantic, which isn't known for bountiful produce. To turn those ingredients into outstanding food is more challenging still. To do this at The Dabney, chef Jeremiah Langhorne obsessed over historic cookbooks. The resulting dishes -- aged ham toast with truffle Mornay sauce, peanut butter cake with celery ice cream -- taste wonderfully modern but have roots that go back hundreds of years. The local pride extends beyond food to an excellent list of hard ciders, all also found in the mid-Atlantic.
Langhorne sent along his reaction: "Words can't express how excited and proud I am of our team. We are so honored and grateful to be included among such amazing company!"
This is the second recent honor Food & Wine has bestowed on Washington chefs. In April, it named Aaron Silverman of Rose's Luxury and Pineapple and Pearls one of its Best New Chefs.
The Dabney joined restaurants from other cities such as New York, San Francisco and Minneapolis on the Food & Wine list. Also included: Shaya, the New Orleans restaurant The Post's Sietsema visited as part of his America's Best Food Cities package last year and called "a modern Valentine to Israel."
For the complete list, check out foodandwine.com/2016-restaurants.