He also staged at Chef René Redzepi’s internationally acclaimed Noma in Copenhagen, Denmark, an experience that fostered his appreciation for foraging and other culinary techniques from around the world. Having grown up in Maryland, Rafidi spent time at other respected East Coast restaurants, including Blue Duck Tavern in D.C. In this role, he supported the culinary management of the group’s multinational properties and was pivotal in opening eight of those concepts. Having served Middle Eastern fare since 1971, this restaurant has two locations serving up all the classics like kebabs, shawarmas and even whole roasted lamb. In May 2022, Albi was awarded a coveted Michelin Star.īefore making his mark on D.C.’s restaurant industry, Rafidi spent six years working alongside Michael Mina as Executive Chef of the lauded French restaurant RN74 in San Francisco, and as the Mina Group’s Corporate Chef. In February 2022, Rafidi was named a James Beard Semifinalist for Best Chef: Mid-Atlantic, and a finalist in the same category in 2023. He was a 2018 finalist for Rising Star Chef and a 2022 finalist for Chef of the Year in the Restaurant Association of Metropolitan Washington’s RAMMY Awards. Rafidi was recognized as Eater DC’s Chef of the Year in 2017. Inspired by his family’s roots in the Levant and grandparents' home cooking, Rafidi spent many years in some of the country’s finest kitchens before he opened Albi in early 2020. The menus reflect a creative update to traditional Arabic cuisine, with modern techniques utilizing the best the Mid-Atlantic has to offer. We Thank You All For Our Success And Your Continued Support.Michael Rafidi is the chef and owner of the Michelin-starred Albi, located in Washington, D.C.’s Navy Yard neighborhood. This was the area’s only bar at the time for patrons to drink, watch the game or debates, and have some traditional and non-traditional pub fare in the neighborhood. In 2008 the Middle Eastern Cuisine was expanded into The Olive Lounge. As they learned the ropes of the restaurant business, the sons decided Takoma Park needed a night life. Throughout the process of opening, operating, and selling businesses, The Hishmeh brothers passed along their skills and dedication to their sons. Having restaurant experience and ties to wholesalers, the restaurant was an immediate success and welcomed dearly by the neighborhood. In October of 2001 The Middle Eastern Cuisine was opened. As times changed, the market for Mediterranean food became more competitive, so they decide to open a Middle Eastern restaurant. Starting their wholesale business called Middle East Market. By doing so they were providing the neighborhood with a place to get various olives, cheeses, and dry goods. They converted it into one of the first Middle Eastern bakeries in the metropolitan area to bake fresh Pita.Īs their success continued, they decided to sell The Electric Maid and expand the bakery into a retail location in 1982. As they continued working hard, they later acquired that bakery. Located beside The Electric Maid was an American bakery the Hishmeh brothers also worked for. Their first endeavor here in Takoma Park was the opening of The Electric Maid, which occupied the space that is now Mark’s Kitchen. Explore other popular cuisines and restaurants near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers. While bringing along a few possessions, they also brought their entrepreneurship and hard working spirits as they followed the American dream. Find the best Middle Eastern Food near you on Yelp - see all Middle Eastern Food open now and reserve an open table. The Hishmeh brothers arrived to the United States in the early 1970’s from Ramallah, Palestine.
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