Supper Series at A Rake’s Progress: Albi x Maxwell Park
08/20, 6:00pm - 11:00pm
Executive Chef Opie Crooks of A Rake’s Progress is teaming up with Chef Michael Lee Rafidi (of the forthcoming Albi) and sommelier Brent Kroll (of Maxwell Park Wine Bar, whose second, soon-to-be-opened location will sit adjacent to Albi) for the latest installment of the collaborative Supper Series.
Join A Rake’s Progress on Tuesday, August 20 for an a la carte menu that showcases the commitment to Mid-Atlantic sourcing of A Rake’s Progress alongside Albi’s contemporary vision of Middle Eastern cooking. The menu includes Potato Kibbeh, Crab Arayes, Melon Fattoush, Chickpea Miso Arctic Char – and so very much more. And don’t forget: there’s an incredible, by-the-glass wine list courtesy Maxwell Park x A Rake’s Progress.
Albi presents chef/owner Michael Lee Rafidi’s contemporary vision of Middle Eastern cooking as seen through the lens of Modern American techniques and Mid-Atlantic ingredients.
For his first solo restaurant, chef Rafidi draws inspiration from his roots in Palestine, Lebanon and Jordan, as well as influence from the Levant and North Africa, bringing to the table an experience that melds ancient culinary tradition with the refined hand and artful plating that has earned him widespread acclaim.
A second location of Maxwell Park, the adventurous wine bar from award-winning sommelier Brent Kroll, sits adjacent to Albi. Kroll oversees the wine programs for the dual-concept venture.