The Dabney Cellar Is Now Open With Small Plates And 30 Wines By The Glass (DC Refined)
December 7, 2017
If you still have not been lucky enough to snag a reservation at the Michelin-starred Shaw restaurant The Dabney, which opened in October 2015, then The Dabney Cellar might just be your new best friend. The latest venture from The Dabney’s co-owners Jeremiah Langhorne and Alex Zink is opening directly below the restaurant, serving a curated beverage menu and several shareable dishes.
Chef Langhorne’s food menu will change daily, and be announced on social media each afternoon as well as on the Cellar’s large chalkboard, but will focus on small, shareable dishes. Guests can expect the Mid-Atlantic cuisine featured atThe Dabney to carry over to the Cellar, with dishes such as scallop crudo, foie gras parfait, and marinated kale salad. A shellfish bar, East Coast Oysters and housemade, locally-sourced charcuterie and cheeses will always be available.
“We always knew we wanted to use the cellar space under The Dabney for a concept that would give us more flexibility and freedom in both our food and beverage program, as well as to showcase another experience from The Dabney,” said Zink.
The Dabney Cellar is housed in the basement of a classic rowhouse on 9th street, and guests enter down a winding staircase. The decor, conceptualized by Edit Lab at Streetsense, features an exposed brick wall with reclaimed wood shelves built in to hold the cellar’s spirits collection. Opposite the bar are custom iron racks, which hold some wine along with firewood for the restaurant’s wood-burning hearth upstairs.
“The design of the Dabney Cellar is a more rustic and casual take on the warm residential feel of the Dabney’s dining room,” said Brian Miller, Streetsense’s senior design director. “The cellar was dug out with surprisingly high ceilings and a more airy feel than its small footprint would suggest … It’s a simple approach, with wood shelves behind the bar, a chalkboard featuring the day’s menu, and openwork gilded iron lanterns over the bar tables.”