How Live Fire Fuels D.C.s Hottest Tasting Menu — Mise En Place

The Dabney is one of Washington, D.C.'s most celebrated restaurants, where chef Jeremiah Langhorne and his team shine a spotlight on the bounty of the mid-Atlantic region by producing impressive dishes over a custom-made open-fire hearth. Since opening in 2015, this Michelin-starred spot has specialized in using seasonal ingredients, maintaining close ties with farmers and watermen, and creating a unique blend of regional and Southern influences. Highlights include Chesapeake blue catfish on a house-baked sweet potato roll, the signature hearth-roasted vegetable salad (often 20-50 peak-season veggies with herbs from the rooftop garden), and a whole pig cooked in multiple ways.

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0:00 Intro: What Is the Dabney?
0:45 From Whole Pig to Final Plate
2:37 Homemade Sweet Potato Rolls and Sourdough Bread
3:54 Dry-Aging the Chesapeake Rockfish
5:26 The Importance of Seasonal Vegetables at the Dabney
6:29 The Invasive Chesapeake Catfish
7:40 Rooftop Garden
8:24 Beef Coulotte Cooked Directly on the Coals
9:24 Firing the Grilled Chesapeake Rockfish
10:13 Start of Service
10:44 Making Yellow Cornbread in Cast Iron
11:25 Fried Sugar Toads (Non-Poisonous Pufferfish)
12:09 Hearth-Roasted Vegetables

Credits:
Senior Producer/Director: Tom Daly
Camera: Murilo Ferreira, Anna Sutterer
Production Sound Mixer: Ben Sands
Editor: Lucy Morales Carlisle

Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Senior Director of Photography: Murilo Ferreira
Supervising Producer, Social Video: Jordan Shalhoub

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