Michael Rafidi’s restaurant Albi in Washington, D.C. received a rare four-star review from the New York Times this week. The assessment, published Tuesday, centers Rafidi’s use of traditional Palestinian techniques, especially bread baked over open fire. Albi’s kitchen works in full view of the dining room, where flames and smoke shape a menu anchored by wood-fired pita, spreads, and charred meats.
The review notes the chef’s personal connection to his Palestinian heritage, visible in both spicing and presentation. Diners are served plates of hummus and lamb kebabs, with each dish passing through the heat of the restaurant’s hearth. The dining room is often full on weekend nights, with reservations difficult to secure since the review appeared.
Albi’s recognition comes at a moment when Middle Eastern cooking is drawing attention on the East Coast. In Brooklyn’s Bay Ridge, Palestinian bakeries saw increased foot traffic this week, with customers citing news of Albi’s acclaim. On Atlantic Avenue, market vendors mentioned Rafidi’s approach as a topic of conversation among regulars on Wednesday.
As summer travel peaks, some New York chefs are making trips to D.C. to experience Albi firsthand. Others say the review highlights the region’s evolving palate for Levantine flavors. Several operators in Manhattan’s West Village noted a surge in orders for grilled breads and dips during recent evening service.