Dining in Washington, D.C.: The locavore heroes
From the family farms of the Shenandoah Valley to the oyster beds of the Chesapeake, the mid-Atlantic is bountiful food territory—as some of Washington, D.C.’s top chefs clearly have noticed, said Lani Furbank in Thrillist.com. The “hardcore hyperlocality” Jeremiah Langhorne exhibits at the Dabney paid off in a big way earlier this year when he garnered the James Beard Award for best chef in the mid-Atlantic. But Langhorne is hardly alone in boosting locavore dining.
A Rake’s Progress Given that Spike Gjerde made his name crusading for Chesapeake regional foods at Woodbury Kitchen in Baltimore, it should be no surprise that his first D.C. restaurant does the same. “Everything that hits your table, from the butter on the whole-grain bread to the trout on a log, is sourced from the mid-Atlantic region.” And most of the food spends at least some time in Gjerde’s big wood-burning hearth. 1170 Euclid St. NW, (202) 588-0525
Whaley’s Raw Bar and Restaurant The raw bar menu here “reads like a love letter to the water”—beginning with the river diners look out on. Whaley’s is the only place you’ll find the proprietary River Keeper oysters, whose sales support efforts to restore the Anacostia River. Dig deeper and the menu also yields Montauk fluke, Maryland scallops, and heirloom tomatoes from Pennsylvania. 301 Water St., (202) 484-8800
The Dabney Langhorne was on a mission to define the mid-Atlantic’s culinary identity from the moment he opened the Dabney’s doors in 2015. He too has a massive wood-burning hearth, and his dishes sing the praises of local seasonal ingredients, from Amagansett sea salt to Autumn Olive Farms pork raised in Virginia’s Shenandoah Valley. 122 Blagden Alley NW, (202) 450-1015