Why he killed it in 2015: Langhorne's first solo venture has been two and a half years in the making. At his D.C. restaurant, the Sean Brock-trained chef, who most recently worked as the chef de cuisine at McCrady's in Charleston, is championing Mid-Atlantic cooking with a pantry of 150 locally sourced products, a number of foraged items (he's a Noma alum, too) and a patio-roof garden.
How would you describe your food? "Our food and drink menus both focus on showcasing the beautiful ingredients and products that the Mid-Atlantic region has to offer. Our menus change almost every day depending on what's coming in from our farmers and what's in season."
What's your signature dish? "The Dabney will never have a signature dish, because that's not the way I cook. Our dishes and cocktails will constantly change and, hopefully, that will make people excited to keep coming back and try new things."
What's the best advice you've gotten from a mentor? "Keep seasoning until the food tastes so good that you can't stop eating it."
Who's your food god? "Sean Brock, because he taught me how to respect ingredients and that you should always follow every thought or idea you have no matter what. Without the pursuit of new ideas, we lose focus as chefs."
Thin or thick burger? "Thin, always and forever, and two of them."Next Chef