The New York Times has unveiled its 2026 list of the 50 best restaurants in America, and Washington, D.C., has two restaurants in the spotlight.
Newcomer Rye Bunny and acclaimed Palestinian restaurant Albi were both selected for this year’s list, which features the Times’ 50 favorite restaurants across the country.
Unlike a traditional ranking, the restaurants are not ordered from No. 1 to No. 50. The Times says its scouting team of 16 traveled around the country to find restaurants that offered something particularly memorable, from long-established dining destinations to restaurants that had only recently opened.
For D.C., the selections highlight two very different dining experiences — one a brand-new, casual Adams Morgan restaurant and the other an established Navy Yard destination centered around Palestinian cooking prepared with live-fire techniques.
What D.C. restaurants are among the 50 best in the nation?
The District has two restaurants on the New York Times’ 2026 list: Rye Bunny and Albi.
Rye Bunny, at 1827 Adams Mill Road NW in Adams Morgan, the newcomer to NYT’s Top 50 list opened in April 2026, making its immediate success particularly notable.
The restaurant comes from husband-and-wife restaurateurs Jon Sybert and Jill Tyler, the team behind the former Michelin-starred Tail Up Goat, which occupied the same Adams Morgan space. Rye Bunny takes a much more casual approach, with diners ordering at a counter before settling into the dining room.
Albi, meanwhile, is the more established of the two.
Located at 1346 4th Street SE in Navy Yard, the Palestinian restaurant opened in February 2020 and is led by chef and owner Michael Rafidi.
The Times highlighted the restaurant’s renovated dining room, 10-foot hearth and increasingly focused interpretation of Palestinian cooking, it’s even the only restaurant outside of New York City to ever receive a four-star review from the New York Times.
What makes Albi and Rye Bunny so special?
The Times’ write-up of Rye Bunny focuses heavily on the restaurant’s food and the way its casual format works. Among the dishes it highlights are milk bread anchovy toasts with blood orange confit, latke-crisp frico with crème fraîche and trout roe, and smoked maitake mushroom with preserved lemon aioli.
The review also points to the restaurant’s attentive table service despite its counter-service model, noting that the experience quickly feels much more like a traditional restaurant once diners sit down. That combination of a relaxed format and ambitious cooking is a major part of what distinguishes Rye Bunny.
At Albi, the Times puts the spotlight on chef Michael Rafidi’s deeper focus on his Palestinian heritage following the restaurant’s renovation. Its review specifically calls out giant Jericho dates blistered over coals, oysters spiked with arak, and kibbe naya scented with crushed roses.
The restaurant’s wood-burning hearth is central to the experience, with the Times noting the view of flames from the kitchen and describing a menu that combines Palestinian traditions with Mid-Atlantic ingredients. Albi’s current menu and dining experience also include its five-course Sofra option, a spontaneous exploration of Palestinian cooking.
Together, the two selections offer a snapshot of the range of D.C.’s restaurant scene — from Rye Bunny’s neighborhood-oriented, counter-service approach to Albi’s more immersive Palestinian dining experience.
How can you make a reservation at Rye Bunny or Albi?
Rye Bunny
Generally is a first come, first served restaurant that does not take reservations, Rye Bunny does offer just two reservation slots per night online. Available through OpenTable with a $25 deposit (which the restaurant donates to its local non-profit partners), these reservations are highly sought after, making them particularly elusive.
The restaurant is open for dinner every day, with hours varying slightly by day:
- Monday – Thursday: 5:30 – 9 pm
- Friday – Saturday: 5 – 9:30 pm
- Sunday: 5 – 9 pm
Albi
With national attention continuing to grow, reservations at Albi can be highly competitive.
The restaurant accepts reservations online and regularly releases new seating opportunities through its booking platform.
Diners hoping to experience the restaurant’s celebrated Sofra tasting menu should plan ahead, particularly for prime weekend reservations.
Flexible diners may find better availability on weekdays or later evening seatings.
