Few restaurants can match the dynamism and style of Albi in the Navy Yard. Chef Michael Rafidi channels the flavors and recipes of his childhood in this moody, high-energy dining room built on warmth and intimacy. Open-fire cooking is everything here, as the team refines and reimagines Palestinian dishes with verve. Start with crispy kibbeh with pine nuts followed by one (or two) orders of hummus served with a gorgeous dome of freshly baked pita. Variations with smoked lamb and date molasses or charred fava beans and ramps are both total knockouts. Other signatures include lamb kebabs as well as brown butter knafeh. The beverage program is its own grand adventure, featuring arak, carefully curated wines and thoughtful cocktails.