"The Dabney shines year-round for its seasonal Mid-Atlantic cooking. But the restaurant seems to find an extra gear in winter, using the wood-fired stove to turn out all manner of cozy, perfectly-cooked meats and vegetables on its prix fixe menus. Current standouts include the heritage pork belly served with charred sweet potato and a bone marrow sauce (dine-in only), and the perennial chicken and dumplings served with winter root vegetables (takeout)." - Lisa Ruland