Michael Rafidi

𝗡𝗢𝗥𝗧𝗛 𝗔𝗠𝗘𝗥𝗜𝗖𝗔’𝗦 𝟱𝟬 𝗕𝗘𝗦𝗧 𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧𝗦! We’re honored to be recognized by The World's 50 Best Restaurants (@theworlds50best ) as one of the 50 Best Restaurants in North America - this year placing at #34. We’re honored to be surrounded by such an inspiring group of restaurants. This is part of a journey that began long before our doors opened in 2020 - one shaped by Chef Rafidi’s Palestinian roots, by his and other families’ kitchens in Ramallah, and by the belief that food can carry stories, identity, and memory across generations. Albi means “my heart” in Arabic. And that’s what we’ve always tried to lead with - every Sofra, every plate, every pour. To our team, who brings this place to life night after night - shukran. To our guests, who’ve sat at our table and shared this story - we’re so grateful to have you with us. We’re proud to represent Palestine, proud to call DC home, and we’re just getting started! YALLA

Mabrouk to our team! 🌟 We’re proud to celebrate our fourth year with a Michelin star, and even more proud of the people who make it possible every night. What our team does, they do for our guests and to create a space where all the elements of service, atmosphere, and cooking come together to pursue an ever more thoughtful hospitality and approach to Palestinian cooking. Any accolades we receive stem from that singular pursuit. It’s an honor to be recognized by @michelinguide . Shukran to our team, our guests, and everyone who’s been part of this journey. Yalla!

Well, I’m a few days late, but I think I found my speech… Thank you to the @beardfoundation this honor and recognition. I want to thank my incredible team’s @albiwashdc and @yellowthecafe They are truly the most outstanding. This is a win for our entire team. This is NOT my award, this is OUR award. My Sity texted me the morning after reminding me a quote from my Sedo- “always remember your team is the back bone to the business” My Sedo moved to this country in the late 40’s, after the Nakba. He was a chef in Washington DC for decades and is my biggest inspiration in opening albi. I accepted this award on the shoulders of my Palestinian ancestors, my grandparents and my mother.  Through it all, they held onto their love of food, a taste of our lineage that told stories of love, resilience and hope.  As I grew in my career, I realized my Palestinian identity would become my purpose for the restaurants we would build,  the menus we would create, and the food we would serve. We are seeing unspeakable horrors in my homeland, we are seeing food being used as a weapon of war, to starve people and deprive them of their human rights. The very land that for generations provided my family and millions with the ingredients and recipes that sustained life and made it possible for someone like me to stand on that stage is in danger and we must all speak out against it. In case I wasn’t clear on stage. This award is dedicated to the people of Palestine. Shukran,

𝗬𝗘𝗟𝗟𝗢𝗪𝗙𝗜𝗡 𝗧𝗨𝗡𝗔 𝗞𝗜𝗕𝗕𝗘𝗛 𝗡𝗔𝗬𝗔 served with garden goodies, ferments + a lot of mint, sumac onion and pickles. As the weather warms up, we look to a lighter hand with this classic dish, capturing the spirit of tradition, in an updated take filled with crisp textures, tart accents, and a fresh crunch.

Savory + Garlicy + Crispy + Delicious. On our menu since day one, 𝗕𝗔𝗧𝗔𝗧𝗔 𝗛𝗔𝗥𝗥𝗔 is an undeniable staple at Albi, and once you try it, you’ll know just why.

𝗦𝗠𝗢𝗞𝗘𝗗 𝗪𝗛𝗢𝗟𝗘 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 barbeque’d over coals in pomegranate on herb shatta yogurt & 𝗠𝗨𝗝𝗔𝗗𝗔𝗥𝗥𝗔 - so much more than rice and lentils - carmelized shallots + little gem salata with buttermilk yogurt

تَطْرِيز (tatreez) an artform, a memory, a generational heirloom. Palestinian-American artist 𝗝𝗢𝗥𝗗𝗔𝗡 𝗡𝗔𝗦𝗦𝗔𝗥 brings a modern approcach to the centuries old storytelling of embroidery to Albi. Directed & Edited: @studiomadalin DP: @enhues

The 𝗦𝗢𝗙𝗥𝗔 𝗦𝗘𝗥𝗜𝗘𝗦 at Albi is an exploration of the connections between different cooking traditions with some of our favorite habibis. We are grateful to have opened this year’s series with the amazing and thoughtful team from 𝗩𝗘𝗥𝗡𝗦. Their shared vision of translating traditional recipes with innovation and personal experience brought to life a stunning menu and an unforgettable night of great food, music, and guests. While we can’t claim any favorites, we’re still dreaming of Potato Rosti + Kona Kanpachi, the Barnsley Chop Lamb + heirloom green corn grits with charcoal spinach & charred green garlic, and of course, the strawberry granita + creme fraiche Sundae. Thank you for joining us. We can’t wait to see you at the next Sofra Series in partnership with @resy !

Thank you to all of our habibis who came out to Mo Amer’s Taqueria Palestina! The hearth was hot and the horchata soft serve was flowing—making for a special day of fun, flavor, and community. Another special thanks goes out to our team for bringing the good vibes and La Tejana for their support (and tortillas😋). YALLA! 🎬 by @studiomadalin 🎥 by @benjistills

When lamb is served at the table, it’s for an honored guest or a special occasion. Often prepared over coals by tradition or necessity, lambs are a celebrated cornerstone of Palestinian cuisine, shepherded along the country’s hillsides for thousands of years, now bringing culture and joy to the table. Celebrate with this season’s 𝗕𝗕𝗤’𝗗 𝗟𝗔𝗠𝗕 𝗞𝗘𝗕𝗔𝗕𝗦 loin + smoked belly shish marinated in dill yogurt on asparagus mutabal, shaved asparagus & fermented chili honey cinnamon stick kefta تفضلو

(𝙣𝙤𝙩) 𝙥𝙞𝙯𝙯𝙖 = 𝙗𝙞𝙯𝙯𝙚𝙧𝙞𝙖 Wood-fired sourdough bizza & natural wines coming to an alley in Georgetown Fall ‘26

Traditionally, a pantry staple in every Palestinian home, preserved in olive oil and herbs for flavors that are enhanced with aging. Changing with the seasons, at Albi 𝗟𝗔𝗕𝗡𝗘 𝗧𝗔𝗕𝗔𝗧 is an exercise in contrasts, served over smoky shallot jam with sweet mish mish molasses & confit kumquats, crunchy pistachio & aromatic orange blossom oil. You’ll want to experience this, before it’s gone.