Since the last two nights of dining in Washington were extremely noisy, I was hoping tonight would at least be a little quieter. I had read a lot about The Dabney and the chef, Jeremiah Langhorne. I had already looked at the menu so I kind of knew what my choices were. Described as serving “mid-Atlantic” cuisine, this place is a bit off the beaten path (close to the convention center but tucked away down an alley), but definitely worth a visit. It’s not a cheap date. These days, the mark-up on anything alcohol-related is how anyone who is running a restaurant is probably just breaking even. I get that. Still, once again our cocktails arrived after the first course. And the wine we ordered was not available. I’m assuming it’s because it was one of the cheapest bottles on the menu, so that’s what everyone before us got, too. The sommelier and the wait staff made up for both mistakes. First by offering us a German red that was double the amount we would have paid for the bottle they didn’t have. (Surprisingly good, but I would never have paid that much for a German wine. And I’ve lived in Germany.).
First Course
But let’s move on to the starters. How about duck confit lettuce wraps? Or something called a sugar toad? At first, I thought sugar toads might be frog legs. And I’m not afraid to ask about a dish I have never heard of (or an ingredient). Apparently, sugar toads are a type of local puffer fish. That’s kind of fun, right? So, after the duck, we moved onto the fish (they look like chicken wings!) with a feta and watermelon salad. They were fun to eat, the plating was decent, and finally, we could actually hear each other!


Luckily, I had a view of the kitchen. This meant I was able to watch the crew working and manning the wood-fired oven. I know some people do not like to watch their food being prepared/cooked, but not me. I want to see how they do it!
Here’s a fun shot of Chef Langhorne, very focused for service that Saturday night.

Second Course Plus One
We had both ordered the rockfish that I have to admit was just okay. Besides the portion being small, the fish was actually overcooked. I know cooking fish is tricky but come on guys! Perhaps because I was kind of unhappy with this dish (and expensive to boot), I started to look around – specifically keeping my eye on the pass. I kept seeing something that looked like a burger. I don’t remember seeing a burger on the menu (not that I would have ordered a burger in a Michelin-starred restaurant) but still, there were lots and lots of burgers hitting the pass. I asked our server what was flying out so quickly, and he said, “It’s the catfish sandwich.” A few seconds later he and I decided that I needed to eat one and perhaps because of the cocktail and the wine screw-up he added, “It’s on me.”

Lynn, meanwhile, was already thinking about dessert. I looked at him and thought he had heard the exchange between the server and myself, but apparently, he hadn’t. “We’re getting another course,” I told him. “What are we getting?” he asked. Okay, I guess he heard absolutely NOTHING. So, we sat and sipped our wine and waited for the catfish sandwich. Here it is! And yeah, it was as good as it looked. I know this is just kind of bonkers to eat a fish sandwich after our entrees, but whatever. I love to tell people that we are “professional eaters” and that usually silences them.

Dessert
There was a lot of dessert to choose from. But the people next to us were digging into a cheese plate with figs. I love figs and they seemed to have a lot of figs on that plate. That’s when I thought we should have that too. So, we did. And you know what else our server did before he handed us the bill? He sent over an extra plate of figs just for me since I had mentioned that 1) I loved figs and 2) I really loved the catfish. Thank you!

Did I mention that someone had written a Happy Anniversary card and had left it on our table? I don’t think I did. And this is why, restaurants like The Dabney (even with the so-so rockfish) get awarded Michelin stars.

Until our next “Let’s Go” Adventure.


































