Four Stars for Albi in Washington D.C.
At a new Palestinian restaurant in Washington, D.C., chef Michael Rafidi tells a vivid story through bread and fire. The restaurant, named Albi, has earned four stars from a major critic. It focuses on wood-fired cooking and handmade flatbreads that anchor the menu.
Rafidi uses open flames to transform simple ingredients into complex dishes. Vegetables, meats, and seafood all benefit from the char and smoke of the fire. The bread emerges from the oven with a crisp crust and soft interior. Each element complements the other with restraint and precision.
The cuisine draws from Palestinian traditions but avoids strict authenticity. Rafidi adapts techniques and flavors for a contemporary setting, while respecting their origins. Dishes like lamb kebab with yogurt or roasted eggplant with tahini feel both familiar and fresh.
Service at Albi is attentive without being intrusive. Staff explain the cooking process and ingredient sourcing with natural ease. The dining room is designed to feel warm and welcoming, with an open kitchen as its centerpiece.
The wine list features options from small producers, many from the Eastern Mediterranean. Cocktails incorporate regional ingredients like za’atar and sumac. These drinks are balanced and avoid novelty for its own sake.
Albi has quickly become a destination for those seeking something beyond the expected. It offers a focused point of view that feels both personal and universal. The restaurant succeeds by honoring its roots while looking forward.
