At Albi, Chef Michael Lee Rafidi brings the vibrant flavors of the Levant to the heart of Washington, D.C., blending tradition with modern culinary artistry. The restaurant's interior exudes warmth and sophistication, featuring earthy tones, rustic wooden furnishings, and touches of Middle Eastern textiles that transport diners to distant shores. An open hearth anchors the space, infusing the room with the enticing aroma of wood-fired cooking and offering a glimpse into the craft behind each dish.Chef Rafidi draws inspiration from his heritage, creating a menu that honors classic Eastern Mediterranean cuisine while embracing contemporary techniques. The culinary journey begins with an array of mezze, encouraging a shared dining experience reminiscent of traditional gatherings. Signature dishes might showcase smoky baba ganoush, grilled lamb kebabs marinated in fragrant spices, or roasted vegetables drizzled with rich tahini. Each plate is thoughtfully presented, allowing the vibrant colors and textures of fresh, seasonal ingredients to shine without unnecessary embellishment.The ambiance at Albi is both inviting and refined, making it an ideal setting for intimate dinners and convivial celebrations alike. Soft lighting from hanging lanterns casts a gentle glow, while the buzz from the open kitchen adds a dynamic energy to the dining room. The careful balance of comfort and elegance reflects the restaurant's commitment to offering an experience that is both accessible and exceptional.Awarded a Michelin star, Albi stands as a testament to the harmonious blend of cultural heritage and innovative gastronomy. The wine selection complements the menu with an emphasis on Eastern Mediterranean varietals, and the cocktail program features inventive concoctions infused with regional ingredients like sumac and pomegranate. Chef Rafidi's philosophy centers on honoring the authenticity of Levantine flavors while exploring new expressions, resulting in dishes that are both rooted in tradition and refreshingly original.Albi invites guests to embark on a culinary exploration that bridges past and present. From the moment diners step through the door, they are enveloped in an atmosphere that celebrates the richness of Mediterranean culture and cuisine. Each element, from the thoughtfully designed space to the meticulously crafted menu, reflects a dedication to providing an unforgettable dining experience that resonates with both the palate and the soul.

The Heart of Albi

Perched on a busy corner in Washington, D.C.’s buzzy Navy Yard neighborhood, warm light pours out of Albi’s floor-to-ceiling windows offering a tantalizing glimpse into its hearth-powered kitchen and artfully arranged dining room punctuated with greenery. Stepping inside, you’re gracefully enveloped by the whiffs of woodsmoke and caramelizing meats, as bubbling conversations mix with the whirling, swirling playlist and efficient hum of the staff.

Helmed by Michael Rafidi, winner of the James Beard Award for Outstanding Chef, Albi specializes in fine dining-minded progressive Levantine cuisine that honors tradition while keeping an eye on the future and staying grounded in a farm-to-table ethos. The menu is punctuated with cheffy renditions of dishes he learned to make from his Palestinian family, including sfeeha (open-faced meat pies), dawali (stuffed grape leaves), and knafeh (syrup-soaked dessert of cheese topped with crunchy pastry threads). Dishes are built on key ingredients sourced from Palestine – olive oil, sumac, tahini, and za’atar – while the wine list by wine director William Simmons—winner of the Michelin Guide’s Washington DC’s 2024 Sommelier of the Year award—showcases notable bottles from throughout the Levant.

Guests in the main dining room can order a la carte or opt for the sofra menu, a chef-guided tasting experience highlighting the best ingredients of the season. Those who book the two hearth tables in the kitchen (each seating two or three diners) are treated to an exclusive tasting menu as they get a front row seat to the action and enjoy frequent interactions with the chefs.