The Dabney

Dry-aging fish is not a new technique, especially for The Dabney. “If you’ve removed all the parts that typically make a fish go bad then the fish will come out with beautifully dry skin that puffs like crackling when cooked and will have a dense flavor texture that is unlike any fish you’ve had before” - Chef Jeremiah.

Dry-aging fish is not a new technique, especially for The Dabney. "If you’ve removed all the parts that typically make a fish go bad then the fish will come out with beautifully dry skin that puffs like crackling when cooked and will have a dense flavor texture that is unlike any fish you’ve had before" - Chef Jeremiah.

On Tuesday, September 24th - Executive Chef at The Barn at will join Chef and team at The Dabney welcoming guests for a one-of-a-kind evening.

This tasting menu will feature collaborative dishes highlighting the line between refined and rugged, borrowing from both haute cuisine and the foods indigenous to Blackberry’s Great Smoky Mountain heritage infused with The Dabney’s representation of the Mid-Atlantic region.

We’ll be offering an eight-course tasting menu in our dining room and a four-course prix fixe menu at the bar. Click through our bio link to secure your reservation.

The heart of our kitchen is the hearth. We choose to cook over embers in our wood-burning hearth not only for its uniqueness and depth of flavor, but because it allows us to give a nod to our area’s historic food culture while innovating and creating something new.

The perfect opening to a meal at the Dabney with seasonal snacks that reflect the soul of our beloved Mid-Atlantic

The Dabney's leadership kitchen team is dedicated to delivering an exceptional dining experience.

Upon designing The Dabney, it was always our goal to construct a rooftop garden where we could cultivate our own favorite seasonal herbs, greens, and flowers. This provides a tremendous resource to create our dishes not only at The Dabney but also at and

In addition to our awarded cocktails, The Dabney bar offers a three course menu ideal for a perfect impromptu dinner. Reservations encouraged, walk-ins always welcome.

A classic dish of , the Hearth Roasted Summer Vegetables with farro is currently featured on both our tasting menu in the dining room and à la carte menu at the bar. This dish showcases the diversity and breadth of Mid-Atlantic produce and is uniquely cooked over embers in our wood-burning hearth decorated with herbs grown in our rooftop garden.

Dinner is served. Wine is poured. A patio reservation is calling your name. Enjoy a four course prix fixe menu with 8-12 of your friends on the patio from Tuesday through Thursday. Book your reservation through the link in our bio

Every ingredient tells a story of the Mid-Atlantic region.

The hearth is the heart of The Dabney. Seasonal produce and the highest quality ingredients cooked over embers. Autumn Olive pork with Gernika pepper, Summer squash and jalapeño

Honored to be hand selected as an Icon. Incredibly thankful to our guests and to our team for their constant dedication and commitment to excellence.

It’s a gorgeous day, and it will be an even better night for patio dining. We hold ours for walk-ins, so join us for a la carte dining to bring your week to a delicious close.

We have last minute availability for our tasting menu tomorrow evening.

Click through to secure your reservation and experience the best ingredients the Mid-Atlantic has to offer: https://www.opentable.com/r/the-dabney.

📸: Scott Suchman

We are looking to hire a part-time bartender/server at The Dabney Cellar who is passionate about wine. If interested, please email [email protected]!

A shot at the end of the pass.
Those final touches are of the utmost importance.

📸: Scott Suchman

Craving a Sunday evening treat? Join us at The Dabney Cellar for wine, oysters, cocktails and more. Doors open at 5pm!

📸: Scott Suchman

It’s a gorgeous evening for our patio, and tomorrow will be too. Come see us!

Looking for the perfect last-minute present for Mother’s Day? Treat them to an unforgettable dining experience at The Dabney!

Gift cards are available below - click through to secure yours & let us know if you have any questions: https://www.toasttab.com/the-dabney-122-blagden-alley-nw/giftcards?utmCampaign=onlineOrdering.

📸: Scott Suchman

Now hiring! We’re looking for servers, bartenders and support staff to join our amazing team here at The Dabney. Please email [email protected] with your resume to apply.

For a more casual experience, drop
into the bar where you can still enjoy our Michelin award winning cocktail program alongside an assortment of a la carte fare from our wood-burning hearth.

Seats are available on a first-come, first-served basis.

We are excited to announce that beginning today we will be accepting reservations via OpenTable.

Click through to secure your experience, and let us know if you have any questions: https://www.opentable.com/r/the-dabney. Our DMs are always open.

📸: Scott Suchman

We’re thrilled to be included in the The New York Times’ latest piece, “The 25 Best Restaurants in Washington D.C. Right Now.” See our feature below!

Scenes from our latest collaboration dinner with Chef Sean Brock…

📸:

We have last minute availability for our collaborative tasting menu with Chef Brock tomorrow.

His expertise in southern cuisine along with Chef Jeremiah’s devotion to the Mid-Atlantic will surely make this an evening to remember.

Hurry and secure your spot by clicking through: https://www.sevenrooms.com/experiences/thedabney.

The perfect place to meet and eat. The Dabney Cellar opens at 5pm - we’ll see you soon?

📸: Scott Suchman

Reliving the magic of our collaboration dinner with Chef Dano Heinze!

Aged Squab, Sweetbreads, Squab Crepinette, and Preserved Blueberry Garam Masala Condiment.

We are thrilled to host famed wine maker Gernot Kollmann of Immich Batterieberg this Sunday, April 14th at The Dabney Cellar!

Gernot will be pouring his wines by the glass and offering insight into one of the oldest Riesling estates in the Mosel. Join us from 5-7pm (and of course with oysters to pair).