Jeremiah Langhorne made his name as the chef de cuisine at the much-lauded McCrady’s restaurant in Charleston, South Carolina, where his work under executive chef Sean Brock has helped put Lowcountry food and ingredients in the national spotlight. Now, as first reported by the Post and Courier, the 28-year-old Langhorne is stepping out on his own to open a 45-seat restaurant in Washington, D.C., that promises to bring the same attention to the foods of the Chesapeake Bay region.
Though he has yet to choose a name or a location, the restaurant is beginning to take shape ahead of its summer 2014 opening. “It’s still going to be modern American cuisine with strong regional and historic influences,” says Langhorne, a Virginia native. The menu, he expects, will be shellfish-heavy and reliant upon produce from local farmers. And the kitchen, taking a cue from its historic surroundings, will include a roaring brick hearth modeled on those of the early nineteenth century.
Most importantly, says Langhorne, the restaurant will be intentionally low-key. Expect creative but approachable dishes that showcase the chef’s culinary talent and mid-Atlantic roots. “I’m kind of over the hustle and bustle of food media, and the celebrity chef movement,” he says. “I’ve always loved the idea of under-promising and over-delivering.”
Photo courtesy of Neighborhood Dining Group