The Dabney Presents: Summer Sunday Supper Series
Join us on Sunday, June 7th for the very first Sunday Supper of the season, an afternoon gathered around the hearth with Chef Jeremiah, Chef Antonio Mermolia of Fiola, and our kitchen team.
Expect oysters, cocktails, and a generous family-style feast celebrating the best ingredients of the season. Each ticket includes a welcome drink and all food throughout the experience.
Come hungry, bring friends, and settle in for Sunday the way it should be.
Mid-Atlantic Cuisine
From the Land
At The Dabney we know the names and faces of the people who grow our produce and provide our proteins. We work with farmers, purveyors and watermen to source the very best ingredients from the Mid-Atlantic region. Our goal is to showcase the quality and diversity of the ingredients and the wonderful people who raise, grow and produce them.
To Our Kitchen
The centerpiece of our open kitchen is a wood-burning 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 growing and creating something new.
At Your Table
The Dabney's current menu options are a 5-course prix fixe experience and an à la carte menu. We developed our menu to reflect the soul of our beloved mid-Atlantic: with every ingredient representing the history of the region we call home. At this time we are unable to accommodate severe allium and dairy allergies as well as vegan diets. The à la carte dinner menu is also available at our bar, bar area tables, and in our garden patio..
(Please note: Without prior notice, we are unable to accommodate most allergies or dietary restrictions.)
From the Land
At The Dabney we know the names and faces of the people who grow our produce and provide our proteins. We work with farmers, purveyors and watermen to source the very best ingredients from the Mid-Atlantic region. Our goal is to showcase the quality and diversity of the ingredients and the wonderful people who raise, grow and produce them.
To Our Kitchen
The centerpiece of our open kitchen is a wood-burning 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 growing and creating something new.
At Your Table
The Dabney's current menu options are a 5-course prix fixe experience and an à la carte menu. We developed our menu to reflect the soul of our beloved mid-Atlantic: with every ingredient representing the history of the region we call home. At this time we are unable to accommodate severe allium and dairy allergies as well as vegan diets. The à la carte dinner menu is also available at our bar, bar area tables, and in our garden patio..
Make a reservation
Our Team
Our Team
- Jeremiah Langhorne Owner & Chef
- Alex Zink Owner & Director of Operations
- Timothy Buell Chef de Cuisine
- Daniel Todd Bar Director
Location
122 Blagden Alley NW
Washington, District of Columbia
Hours
Tues - Thurs, 5:30 - 9:30PM
Fri - Sat, 5:30 - 10:00pm