The story
Albi, meaning “my heart” in Arabic, is the Navy Yard restaurant where Chef Michael Rafidi explores the connection between family, place, and tradition. For Rafidi, whose family roots are in Ramallah, Palestine, cooking is a language of expression and narrative. The food at Albi is built on a Palestinian foundation, developed through constant exploration and a deep respect for the craft of live-fire cooking.
Nearly every dish passes through the restaurant’s wood-burning hearth, a tool and a link to tradition that dominates the open kitchen. Rafidi and his team apply techniques rooted in fire, fermentation, and spice to peak-season Mid-Atlantic ingredients—Maryland crab, sweet corn, and Chesapeake rockfish among them. The result is Middle Eastern cooking that feels specific, contemporary, and entirely its own.
Dinner at Albi flows like a meal in an Arabic household, driven by the spirit of hospitality. Guests can choose à la carte or the Sofra experience, a five-course, spontaneous dialogue between the kitchen and the table. For the most immersive view, the Hearth Table places diners steps from the fire for a chef-curated journey through Palestinian cooking.
The beverage program takes an equally intuitive approach. Cocktails are introduced with poetic one-liners, while the wine list, curated by William Simons, is organized by tone and emotion rather than region—grouped into categories like “Donnie Darko Reds” and anchored by a collection of wines from Palestine, Lebanon, and the Eastern Mediterranean.
Albi earned its first Michelin star in 2022 and has retained it each year since. In 2024, Chef Rafidi was named Outstanding Chef by the James Beard Foundation, and Simons was named Sommelier of the Year by the Michelin Guide for Washington, DC. In 2025, the restaurant was included on the inaugural North America's 50 Best Restaurants list, and in 2026 it rose to #6 on that list, taking the position of Best Restaurant Northeast USA.
Recognition
Ambience
Details
Location
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