Washington DC, US
A massive wood-burning hearth anchors Jeremiah Langhorne's open kitchen. Here, he explores Mid-Atlantic cuisine, championing the bounty of the Chesapeake Bay and its environs. The apple does not fall far from the tree, as Langhorne spent his formative years working for Sean Brock at Charleston institution McCrady's, where the emphasise lay with celebrating local Southern cuisine. Like his mentor, Langhorne is a chef to whom a well-seasoned cast iron pan is indispensable and heirloom ingredients are as valuable as gold.
122 Blagden Alley NW, Shaw, Washington DC, DC 20001