Albi

"The 2024 James Beard Award winner for Outstanding Chef Michael Rafidi manipulates smoke with a master’s touch, sending out dishes from the wood-burning hearth at his high-end Levantine restaurant that have a way of commanding a diner’s full attention. The Maryland native’s Middle Eastern menu tweaks dishes to incorporate peak produce — see the coal-fired mushroom hummus — but the snack-sized lamb kefta kebabs speared on cinnamon sticks should never go out of style. Cocktails, desserts, and a lengthy wine list full of hard-to-find Eastern Mediterranean labels all rise to the occasion. An a la carte menu joins a multi-course option featuring lamb meat pie and swordfish dolma, pita with spreads, and larger plates like chermoula black bass. The feast is $145 for food; beverage pairings are priced at $65 or $95. For something more affordable, head to sibling cafe Yellow, which expanded to Georgetown with fiery pies at night, and added a Union Market locale with lively Levantine bar La’ Shukran up top." - Tierney Plumb, Emily Venezky

"A favorite restaurant of Ryan Ratino in Washington, D.C." - Nancy DePalma

"Albi won its star in 2022 for James Beard award winner and Maryland native Michael Rafidi’s take on Levantine fare. The sleek Navy Yard spot serves pitas with hummus and local produce and seasonal kebabs and sfeeha (meat pies) as a la carte options. Albi’s team of sommeliers also shines a light on hard-to-find Eastern Mediterranean wines that pair well with a semi-improvisational tasting menu served at the exclusive hearth table ($175)." - Tierney Plumb, Emily Venezky

"Inspired by heartfelt flavors originally cooked by Chef Michael Rafidi's Palestinian grandparents, Albi offers hearth-fired cuisine complemented by a thoughtfully curated wine selection overseen by Advanced Sommelier William Simons." - The MICHELIN Guide

"Reservations open a month in advance, and that's when you should book if you want to avoid the early bird 5pm dinner slot. Albi does offer walk-in seating at the bar, but you’ll miss all the action in the dining room and open kitchen." - Tess Shiras