Albi

This Navy Yard denizen is hip and lively. Arranged around a roaring hearth, the space features an inviting bar at one end and chef's counter at the other.Albi is a sterling example of open-fire cooking at its best. À la carte is one way to go, but guests may just do better with the hyper-seasonal prix-fixe. Regardless, Chef/owner Michael Rafidi's dishes are full of surprises as he weaves in the flavors of the eastern Mediterranean with a myriad of local ingredients. Favorites like baba ghanoush and kefta are handled with precision, but the tastiest dishes come from the wood-fired hearth, imbued with smoke and char. A dessert of brown butter knafeh with yogurt ice cream is a marvel, while the wine program flaunts a litany of Mediterranean and Middle Eastern labels.

Sofra Experience: Palestinian storytelling on a plate

• Albi offers a five-course Sofra experience that is spontaneous and dialogue-driven; meals aren’t pre-selected but offered, inviting guest-restaurant conversation and a modern Palestinian culinary narrative.

The Hearth at the Heart of Albi

• The kitchen centers around a wood-burning hearth, a literal and metaphorical heartbeat for live-fire cooking; nearly every dish passes through it, and it is visible from the dining area, underscoring tradition and technique.

A Playful, Mood-Focused Beverage Program

• The beverage program at Albi is as expressive as its cooking: cocktails are introduced with poetic one-liners, and the wine list is organized by mood and emotion rather than grape or region, with dedicated Arabic-speaking world selections to reflect regional viticulture.

Signature Ingredients

• Maryland crab: Sourced from Chesapeake Bay in the Mid-Atlantic, Maryland crab is a standout seafood ingredient reflecting the region’s coastal bounty. The kitchen employs Albi’s signature live-fire approach, alongside fermentation and spice techniques, to accentuate the crab’s sweetness and delicate texture. Its prominence on the menu highlights the restaurant’s commitment to seasonal, local ingredients.
• Chesapeake rockfish: Also known as striped bass, this local Mid-Atlantic seafood is celebrated for its versatility and briny freshness. Prepared using the restaurant’s core methods—live-fire cooking, fermentation, and spice—the rockfish embodies Albi’s emphasis on coastal provenance and bold, nuanced flavors.
• Sweet corn: A peak-season Mid-Atlantic staple, sweet corn is sourced from local farms during summer. Through live-fire and flavor-driven techniques, the corn’s natural sweetness is intensified, underscoring how Albi celebrates harvest season in its Palestinian-informed repertoire.
• Local produce: A broad assortment of seasonal vegetables and herbs from the Mid-Atlantic region that underpin many dishes. These ingredients are integral to Albi’s live-fire, fermentation, and spice-driven approach, translating regional produce into contemporary, story-rich presentations.