Rasa navy yard2/23/2023 ![]() ![]() To subtly reflect that, the owners have interwoven some subtle signs into their brand: Their logo is broken up into nine pieces inside there are nine individual paintings, each one depicting one of the rasas (in the third location it’s one painting with nine sections).Ĭasual visitors to Rasa would just think these are nice pictures, Rahman says, but to people who know Indian culture, they take on a deeper meaning. It also reflects the nine rasas, or the nine essential emotions, in Indian aesthetics. Rasa is an easy name for Americans to say, though the name was very carefully chosen because “rasa” means “taste” in Hindi, in having a taste of something, literally and figuratively. Inside, the same colors are used in strings that run across the air high above customers’ heads as decor. The name really stands out on the exterior of Rasa because it’s bright and the rest of the exterior is black. “We felt India’s such a vibrant, colorful place, that it was important to bring that energy into our brand,” Rahman says. Rasa, Washington, D.C.Rahman and Vinod started by creating their logo, which includes five colors. Communicate with color.Ĭolor is a simple way to brand a restaurant, and it’s something that’s neither offensive nor too much to people unacquainted with India. This was an important piece, he says, “because it felt like the opening to our store but also our culture.” 2. Rahman and Vinod wanted to make a grand gesture before customers even walked in through the front door, so they had a door custom-made in Rajasthan “to create this grandiose and palatial feel that sparked some curiosity from people walking by,” Rahman says. ![]() Rahman talks to rd+d about how they designed a restaurant with an American audience in mind, while still being true to the concept. The restaurants feel welcoming and not too far-flung from their East Coast location to be too foreign to guests not familiar with India. It’s an explosion of color, natural materials and decor elements that reflect the concept’s Indian heritage. 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.In 2017 Sahil Rahman and his business partner Rahul Vinod opened the first location of Rasa, an Indian fast-casual restaurant, in Washington, D.C., which has now grown to three units. 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. In February 2022, Rafidi was named a James Beard Semifinalist for Best Chef: Mid-Atlantic, and 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. 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 Palestinian family roots and grandparents' home cooking, Rafidi has spent countless years professionally cooking anything but Arabic food all over the country until 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. Michael Rafidi is the chef and owner of the Michelin-starred Albi, located in Washington, D.C.’s Navy Yard neighborhood. ![]()
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