Chef Langhorne combines these old-world techniques with a modern chef’s outlook, turning out dishes like grilled chicken wings with fish sauce, duck with kimchi purée, and individual portions of cast-iron–baked cornbread. Langhorne even has a way with breads: The sweet potato rolls with sorghum and brown butter taste like the best Parker House rolls of all time. This historically minded cooking feels at home among the Dabney’s farmhouse vibe, complete with exposed-brick floor and walls, antique mirrors, and paintings of hunting dogs.