We shared another fish item - the Grilled Swordfish with sweet potatoes, crispy brussels sprouts, and benne. The fish was cut in medallions and ended up being very tender and light.
Lastly, for dessert we ordered the Toasted Peanut Butter Cake that came with celery ice cream and buttermilk. This fun play of celery sticks dipped in peanut butter was an elegant and sophisticated interpretation of the healthy snack. The cake itself had a soft poundcake type texture. The celery flavor really popped in the ice cream. With it, I ordered a glass of Baboursville Rosé 2013 from Virginia and Keith tried a dessert cider called Foggy Ridge Pippin Gold Port. This apple port from Dusgspur, VA was quite strong at 18% alcohol content.
Overall, we had a wonderful dinner at The Dabney, and it was one of the top restaurants we've dined at this year. The service was spot on, and the local ingredients shined in each dish. I really appreciated the Mid-Atlantic highlights from the appetizers to desserts to wine choices. The plating was pretty yet approachable. We were very impressed with this new edition and look forward to dining at The Dabney again.
UPDATE: This restaurant was awarded one Michelin star in October 2016.
Total Rating: 4.65
Food: 5, Price: 3.5, Service: 5, Ambience: 4.5, Accessibility: 5