In the vibrant culinary scene of Washington, D.C., Albi offers a contemporary interpretation of Levantine cuisine that balances tradition with innovation. Opened in 2020 and helmed by chef Michael Rafidi, the restaurant recently underwent renovations, prompting a renewed focus on the chef’s Palestinian heritage and a deeper exploration of regional flavors.
Situated on Fourth Street Southeast near the Waterfront, Albi presents an atmosphere blending urban sophistication with warmth. The dining space features tall windows draped in flowing fabric and gray brick tile floors softened by woven rugs. The open kitchen acts as a subtle backdrop, emphasizing an intimate dining experience. The soundscape is a curated mix of Levantine and North African psychedelic funk, setting a relaxed yet engaging mood.
Rafidi, raised in Maryland with familial roots in Ramallah, describes his culinary journey as one of discovery and homage. Trained in French and New American cuisines, he initially aimed to make Albi’s menu approachable by limiting Arabic terminology. However, following his first visit to Ramallah in 2022, the menu evolved to incorporate dishes with more explicit cultural ties and context, supported by a miniglossary now provided at each table.
Signature offerings include khubz, a sourdough flatbread enriched with potato for a fluffy texture, and prepared in an intense oven that produces a light, airy bread capable of holding moisture. Traditional ingredients such as orange blossom oil, rose petals, and rose hips appear recurrently, both as flavoring agents and nods to Levantine culinary traditions. Rafidi’s version of kibbe naya—a dish of raw meat mixed with bulgur wheat—is served in both lamb and vegetarian forms, reflecting seasonal availability and creative liberties, such as the inclusion of charred beets or cold-smoked peas.
Other standout dishes reinterpret familiar Levantine plates with precision and craftsmanship. For example, oysters are grilled over coals and enhanced with arak, an aniseed spirit emblematic of the region, while thinly sliced potatoes are baked, pressed, fried, and served as crisp ruffles evoking shawarma flavors. Rafidi’s hummus, praised for its textural balance and depth, is offered with toppings like morels and confit egg yolk or grilled fava beans, illustrating his ability to refine rustic flavors without losing their essence.
The menu also features elaborate preparations such as maqluba, a layered rice dish flipped to reveal a crisped crust, here made with crab stock and served alongside crab dagga gazawiya—a vibrant mix of tomato, chiles, lemon, and dill inspired by Palestinian coastal traditions and Chesapeake Bay influences. Rafidi acknowledges the challenges of adapting feast-style dishes for a smaller-scale restaurant setting, encouraging diners to experience the sofra—a five-course tasting menu priced at $165 per person—designed to offer a communal, abundant feast.
Albi’s beverage program complements the food’s Levantine roots with a thoughtfully curated wine list created by sommelier William Simons, focusing on eastern Mediterranean varietals. Cocktails incorporate regional ingredients such as za’atar, amba (pickled green mango), and arak, while the cocktail menu uniquely includes cultural references and playful annotations.
Service at Albi is notable for its polished yet personal approach, fostering a welcoming environment where staff remember returning guests and engage with genuine warmth. The restaurant is wheelchair accessible, with level entry and appropriately equipped restrooms.
Albi operates Tuesday through Saturday for dinner, with reservations accepted. Prices for snacks and mezze range from $16 to $65, while large-format plates cost between $82 and $125. The restaurant's approach to Levantine cuisine—rooted in cultural heritage and expressed with meticulous detail—offers a vivid and joyful dining experience in the nation’s capital.