Dabney has been on my list of places to try ever since we moved here. Reservations are not that easy. You have to reserve two weeks in advance at 12 P.M. If you are a few minutes late, you are out of luck. We were seated in front of the Chef Jeremiah Langhorne and hearth. My eyes teared up a couple of times due to the smoke. Service was helpful and informative. Prices were fair considering the quality.

Bread and Butter
Crusty bread went well with the molasses butter.

Grilled Fall Squash brown butter vinaigrette, charred greens, feta, & walnuts
Sweetness from the squash, saltiness from the feta and charred bitter greens resulted in a well-balanced dish.

Foie Gras Biscuit fried egg, country ham, onion soubise, sherry maple gastrique
Our favorite dish of the night. Even my husband who is not a fan of foie gras, really enjoyed this dish. Foie gras was perfectly smoky from the fire and went well with the salty crisped ham. The sherry maple provided a sweet sour finish to the dish.

Grilles Scallops
sherry cream sauce, charred leeks, apple, & mustard
The scallops were small but thankfully were cooked perfectly. The sherry cream sauce was delicious and the apple was a nice touch.

Braised Short Ribs
potato purée, carrots, bacon, & bourguignonne sauce
The braised short ribs were a little too charred but it tasted good. The potato puree was good but the bacon and fire roasted carrots were even better.

Crunchy Chocolate Mousse
smoked milk ice cream, beet, yuzu
It was a unique chocolate mousse dish. The smoked milk ice cream was really good. The yuzu balanced the dish.