Albi

Albi is the chef/owner Michael Rafidi's first solo restaurant venture in New York City. Esquire and Robb Report Magazines named Chef Rafidi as the Best New Restaurant in 2020, drawing inspiration from his family's Palestinian roots and bringing to the table an experience that melds the ancient tradition of the region's coal-fired cuisine with local, seasonal ingredients and a refined culinary acumen. With the help of Wine Director William Simons, the restaurant offers an eclectic, international wine program that is anchored by offerings from countries throughout the eastern Mediterranean, including Palestine, Lebanon, and Turkey. The wine list, which is constantly evolving, includes categories such as Savory Whites and Smoky Reds - all of which have been selected to complement Chef Rafidi's menus. Albi, a restaurant in Washington, D.C.'s Navy Yard neighborhood, is owned and operated by Michael Rafidi, who is also the chef. A creative update to traditional Arabic cuisine, using Modern techniques and the best ingredients the Mid-Atlantic has to offer, the menus are offered at the restaurant. His Palestinian ancestors and his grandmother's cooking served as inspiration for this piece. Rafidi spent a countless number of years cooking everything but Arabic food all over the country until he decided to open Albi in 2017. Rafidi was named Eater DC's Chef of the Year in 2017 and was a finalist for the RAMMY Award for Rising Star Chef at the 2018 RAMMY Awards, which were presented by the Restaurant Association of Metropolitan Washington. Rafidi spent six years working alongside Michael Mina as executive chef of the acclaimed French restaurant RN74 in San Francisco, as well as the Mina Group's corporate chef, before making his mark on the District's restaurant scene. He assisted the culinary management of the group's multinational properties and was instrumental in the opening of eight of those concepts in his capacity as a consultant. Rafidi grew up in Maryland and has worked at a number of well-regarded East Coast establishments, including the Blue Duck Tavern in Washington, D.C., and Talula's Garden in Philadelphia. His stage time at chef René Redzepi's internationally acclaimed Noma restaurant in Copenhagen, Denmark, helped to develop his appreciation for foraging and other culinary techniques from around the world, which he later applied to his own cooking.