By Tom Sietsema from the Washington Post
GOOD/EXCELLENT (2 1/2 stars out of 3)
My martini-inclined tablemate has just been informed that olives are unavailable as a garnish. Hoping to salvage my guest’s drink request, our flannel-clad server counters, “I can bring you something pickled, though!”
There’s commitment to local sourcing, and then there’s the Dabney. Introduced in Shaw on Halloween by Jeremiah Langhorne, the former chef de cuisine of the Dixie-dandy restaurant McCrady’s in Charleston, S.C., the District addition goes further than any establishment in years to stocking its pantry with nearby ingredients with the aim of articulating Mid-Atlantic cuisine.
