Jeremiah Langhorne’s Guide to D.C.’s Best Seasonal and Locally Sourced Eats

I like all of chef Michael Rafidi’s places—including both locations of Yellow and La’ Shukran—but Albi always fascinated me. It’s hearth cooking, like we do at the Dabney, but with a Levantine approach—completely different flavors and ingredients. The same turnip I’m cooking at the Dabney, he’ll do in a totally different style, which I really love.

Chef Michael Friedman sources from incredible farms like Pat Valley Farms, Earth N Eats, and various Pennsylvania co-ops, which is great to see. He also serves some fantastic vegetable dishes. Think chicory salad with gorgonzola fonduta and maple vinaigrette, and roasted squash hummus topped with smoked chili oil.

You can find some really awesome stuff if you just sit down at their wine bar in the back. They might be serving local dairy cow steak or a cool salad with local, seasonal ingredients.

Chef Spike Gjerde was the first chef I really connected with when I moved back to D.C. He introduced me to a lot of his farmers, fishermen, and purveyors, and really got me plugged in. He is so talented.

The last meal I had there was fantastic. I love what chef Rob Rubba is doing. It's great to have somebody focusing on plant-based cooking, because I think it's an important one.

Chefs Matt Conroy and Isabel Coss, the husband-and-wife team behind Pascual, are always experimenting with great ingredients. The tlayuda always features something seasonal, and there’s a big vegetable section on the menu. It’s the same over at their other restaurant, Lutèce, but there they’re putting a French spin on ingredients.