Menu to Taste

Albi

Levantine · Washington D.C. · Michelin One Star · Chef Michael Rafidi

Ranked No. 6 on North America's 50 Best Restaurants and holding one Michelin star, Albi is chef Michael Rafidi's modern Levantine restaurant in Washington, D.C. The kitchen centers on a hearth, preparing fire-cooked dishes like wood-fired lamb kebabs.

1346 4th St SE, Washington, DC 20003, Washington D.C.

  • 1 Michelin Star
  • Outstanding Chef
  • #34 North America's 50 Best 2025
  • #6 North America's 50 Best 2026

Menu

Tasting Menu

  • Sofra Tasting Menu (165) — Chef-curated spontaneous five-course exploration of Palestinian cooking. Wine pairing: Wines of the Levant $85, or Explore the Habibis $125
  • SPONTANEOUS, FIVE COURSE EXPLORATION OF PALESTINIAN COOKING (165)
  • FIVE COURSE EXPLORATION OF PALESTINIAN COOKING (165)

Cocktails

  • Nevizade Negroni (20) — Mezcal, Campari, Cocchi Torino, coffee, cardamom
  • Black Tea (7) — Sunstone: cocoa, apricot
  • Za'atar Tini (18) — Civic vodka, vermouth blend, za'atar, Palestinian olive oil
  • Date Palmer (13) — Moroccan mint tea, date molasses, tamarind, lime
  • Mango Mara (13) — Lyre's aperitivo, mango, amba, lemon, Topo Chico
  • Sharab Ward-ish (13) — Pomegranate, rose hip, lemon, Topo Chico
  • Yellow (19) — Old Raj gin, saffron-lemon oleo, Capitoline, Suze, tonic
  • Radio Amba (19) — Probitas rum, amba-mango, lime, yogurt clarified
  • YELLOW CHARTREUSE VEP (24)
  • SUMAC GOSE (11)

Dishes

  • Maqluba (75) — Crab upside down rice with celery root and sprouted broccoli, served with crab dagga gazawiya
  • Kibbeh Naya - Smoked Beet (25) — Vegetarian kibbeh naya served with garden goodies, ferments, mint, sumac onion and pickles
  • Mushrooms on Hummus (25) — Lightly smoked on hummus with confit egg yolk and black garlic
  • Burnt Eggplant Baba Ganoush (24) — Charred cucumber, green garlic, last year's ramps, habanada shatta and pine nuts
  • Fattoush (22) — Orchard fruits, cucumber, crunchy pita, smoked feta labne and mint and basil
  • Knafeh (20) — Floral syrup, brown butter, pistachio with pomegranate sorbet, made to order
  • BBQ'd Lamb Kebabs (85) — Loin and smoked belly shish in dill yogurt on whipped pepper tahini, sumac onions, cinnamon kefta
  • Kibbeh Naya - Shenandoah Lamb (32) — Served with garden goodies, ferments, mint, sumac onion and pickles
  • Coal-Fired Beets (22) — Fermented chili muhammara, pomegranate molasses, crumbled kashkaval and toasted walnut
  • Sfeeha (16) — Wood-fired lamb meat pies with toum and lemon, 2 pieces

Wines

  • Tasting Menu Drink Pairing (55)

The Experience

A lively and intimate room built around the chef's counter. The meal is structured around a tasting menu, à la carte dining and a wine pairing.

Phone: +1 202-627-2981

$$

Related restaurants