"With dishes as eye-catching as heirloom tomato “fattoush" featuring apples, pears, preserved radish, and smoked feta; aged duck shish kabob; and hummus made with sea island white pea, spicy relish, smoky cabbages and whipped herb tahini, it’s definitely worth it to invest in the full “sofra” tasting experience at Albi. Chef/owner Michael Rafidi’s Navy Yard restaurant is the culmination of his Palestinian family roots, his childhood eating his grandparents’ home cooking, and his extensive restaurant resume. Albi means heart, and Rafidi’s heartfelt menu includes fun touches like labne soft serve. And if you’ve ever wondered what za’atar, Lebanese olive oil, and harissa would taste like in a martini, Albi is the place to find out." - Adele Chapin
