Michelin-starred Mid-Atlantic spot the Dabney will welcome customers back to the restaurant this weekend for the first time since switching to a takeout model in mid-March. James Beard Award-winning chef Jeremiah Langhorne’s super-seasonal, wood-burning kitchen in Blagden Alley is rolling out a casual, outdoor dinner on Sundays. It will adopt some New England influences for a pop-up it’s calling the Dabney Summer Rental.
The 24-seat setup right outside the restaurant takes advantage of Blagden Alley’s recently approved street shutdown that lets restaurants make full use of the space. Reservations are required through Tock, and the restaurant’s takeout prix fixe will continue as normal. To cut down on contact, guests place orders at the bar and will get a text when their food is ready to pick up.
Summer Rental kicks off Sunday, July 19, and will continue on Sundays only to start with dinner served from 5 p.m. to 10 p.m. An a la carte menu for the once-a-week meal includes a soft shell crab BLT ($25), a crab cake with herb tartar sauce and bibb lettuce ($26), and a market price, brioche-based lobster roll with brown butter citrus mayo, celery, and tarragon. Clam hush puppies ($9) come with green garlic mayo. Grilled market fish will be flanked with summer veggies, basil pistou, and citrus vinaigrette.
The Dabney’s hearth grills chicken skewers served with pickled onion, cilantro and preserved chile ($14). Traditional barbecue sides include a hearth-roasted potato salad with bacon, pickled ramps, and sour cream ($8), and sweet corn on the cob with honey butter ($6). Seasonal peaches makes their way into a salad alongside goat cheese, red onion, and basil ($13), as well as a cobbler with vanilla ice cream ($12).
Summer Rental won’t be nearly as formal as Dabney’s traditional sit-down model. After guests check in, they receive a table number, a tray, napkins, napkins, utensils, menus, an ice bucket, water, and glasses.