The Room
Michael Rafidi opened Albi in Navy Yard in 2020 — a Palestinian-American chef building the most-considered modern Levantine fine-dining destination in DC. The Michelin DC guide awarded Albi One Star in 2022. The James Beard Foundation named Rafidi Best Chef Mid-Atlantic in 2024.
The dining room is intentionally Levantine-modern: white walls, hand-painted Levantine folk art, an open kitchen at the back where the wood-fired oven anchors the kitchen, and the careful clutter that small-room Levantine fine dining requires.
The Food
The mana'eesh programme — Levantine flatbreads with za'atar, akkawi, or seasonal toppings — runs from the wood-fired oven all day. The hummus, the muhammara, and the kibbeh handle the small-plate opening. The wood-grilled lamb shoulder, the seasonal Levantine seafood, and the chef's tasting handle the menu's wider draws.
Cocktail programme runs arak-and-citrus-led. Wine programme is heavily Levantine and Mediterranean. Service is informed and warm.
Best Occasion Fit
First Date: The bar at Albi is one of Navy Yard's most-reliable first-date seats. The mana'eesh shares well, the cocktail programme is the conversation.
Impress Clients: International visitors recognise Rafidi's name and the Michelin-starred Levantine fine-dining destination immediately.
Birthday: Birthdays at Albi are warm, lamb-led, Levantine-fine-dining affairs the room handles with five years of practice.