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The Dabney



122 Blagden Alley Northwest
Washington, DC 20001

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(202) 450-1015

Hours

  • Sunday: 5:00 am - 10:00 pm
  • Monday: Closed
  • Tuesday: 5:30 am - 10:00 pm
  • Wednesday: 5:30 am - 10:00 pm
  • Thursday: 5:30 am - 10:00 pm
  • Friday: 5:30 am - 11:00 pm
  • Saturday: 5:30 am - 11:00 pm

Find The Dabney on Twitter

Cuisine: American Restaurants


4.7 of 5.0 from 21 reviews


price range:$11 to $25

Reservation

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The Dabney Reviews

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  • Wil KeenanBeverage director was great - the selections were unique and great value from talented producers.

    55555 by Wil Keenan


  • James TEverything

    55555 by James T


  • Tim CummingsFood was fantastic. Service was impeccable. For our first dinner in DC after our move, they were incredible warm and welcoming. Hope to return very soon!

    55555 by Tim Cummings


  • DancingQueen f.Hidden away gems...local sustainable farm sourced ingredients,creative authentic&surprisingly everything you wouldn't have expected,had you expected to find it next to Jrinx,Longview Gallery,cafes,art

    55555 by DancingQueen f.


  • carlen lea l.Possibly the best Manhattan I've ever had

    55555 by carlen lea l.


  • Valentin G.Start with the chicken sandwich for $5 is amazing! From the small plates you want to try the roasted carrots, the scallops, and the beef cheeks! The drinks are amazing as well.

    55555 by Valentin G.


  • Will W.Awesome mezcal cocktail. Definitely want to go back for dinner.

    55555 by Will W.


  • EaterThe Dabney, Jeremiah Langhorne's Washington debut, shows some of the most aggressive commitment to local sourcing and Mid-Atlantic cuisine in the region. As a result, the dishes change frequently.

    55555 by Eater


  • Johnmael MHonestly, I could not agree on a favorite plate. Everything is extremely good. Service is great!

    55555 by Johnmael M


  • Bon Appetit MagazineWith no gas lines in the kitchen, Langhorne relies almost solely upon live fire. Snapper, rockfish, pork belly, quail, Camembert: You name it, and Langhorne can cook it over fiery embers.

    33333 by Bon Appetit Magazine


  • Leandro L.Words can't describe how good this place is. Get the crab!

    33333 by Leandro L.


  • Bon Appetit MagazineSnapper, rockfish, pork belly, quail, Camembert: You name it, and Jeremiah Langhorne can cook it over fiery embers. Langhorne combines these old-world techniques with a modern chef’s outlook.

    55555 by Bon Appetit Magazine


  • Ashley G.The baked duck egg with asparagus is delish

    55555 by Ashley G.


  • Ben R.The kitchen is firing on all cylinders now: the Dabney is fantastic. Small plates are on the small side but each dish was exceptional. Standouts: pork belly, black bass, hearth roasted vegetables.

    55555 by Ben R.


  • Yoomi BThe menu changes, but get anything hearth-roasted. We had the hearth roasted vegetables and they were amazing! Service was great, dining room is cozy and it was a perfect special occasion dinner.

    55555 by Yoomi B


  • Matt B.Very warm and cozy ambience and is great for a date. Every dish we had was interesting and delicious. Try to sit near the open kitchen.

    55555 by Matt B.


  • Rick LEnter this place from the back in Blagden Alley. Has a small but quality local beer selection. I wouldn't recommend it for vegetarians.

    55555 by Rick L


  • Randy L.The nicest staff. Everyone is so friendly, everyone is always smiling. I felt very welcomed.

    55555 by Randy L.


  • Trevor K.Wonderful addition to Historic Shaw and unique dining experience. All tables overlook the kitchen and chefs.The biscuit was unreal and we loved our porkey fish and rib eye. Menu changes daily.

    55555 by Trevor K.


  • Bryan S.The food is amazing and the space is really cool. While the staff was polite, the service was slow. We were seated about 20 min after our reservation time and received our food 45 min after ordering.

    33333 by Bryan S.


  • brian m.Incredible cooking. Some kinks to work out but this is a superlative new entry on the DC dining scene.

    55555 by brian m.


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