D.C.’s Dabney: Hog Roast + Hearth = Michelin Magic Crisis
For a decade, The Dabney in D.C.’s Blagden Alley has tried to prove that cooking over a charcoal hearth beats a microwave dead every time. Executive Chef Jeremiah Langhorne channels his inner pig whisperer nightly as Autumn Olive Farms delivers exactly the 'high fat ratio' hog, which Langhorne and Timothy Buell then leisurely disassemble, curing jowls and crisping pig ears like it’s a biology lesson for the mildly obsessed. Sweet potato rolls are slathered in sorghum syrup—because why use normal filler carbs? Fresh Chesapeake rockfish gets a 5-7 day spa treatment in the walk-in while invasive blue catfish reluctantly stars in sliders. Langhorne swears 90% of the menu’s soul gets injected by said hearth, a glorified charcoal barbecue grill that’s basically the restaurant’s beating (and slightly smoky) heart.
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The Dabney converts hogs into art, fish into legends, and hearths into Michelin-starred drama. Because why microwave when you can torch a whole pig and still call it fine dining?
When you think of restaurant drama, forget reality TV. The Dabney’s real suspense is: Which part of the hog gets crispy enough to haunt your dreams? Spoiler: It’s probably the ears.
Some collect art, The Dabney smokes it. Literally. 90% of their dishes pass through a hearth because who wants fresh when you can have inferno-roasted?
Source: Eater | Published: 9/29/2025 | Author: Eater Video
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