La' Shukran
Middle Eastern restaurant · Capital City Market ·
Levantine-inspired bar & bistro with creative cocktails & small plates
Levantine-inspired bar & bistro with creative cocktails & small plates
"This alleyway Levantine bar-bistro, filled with dark, lush booths, fringe-lined lamps, and dramatically large dripping candles, has been incredibly hard to book since opening in late 2024, earning a spot on the New York Times 50 Best Restaurants list and an early nod in the Michelin Guide. Though it sells itself as a moody, late-night wine and cocktail bar with jewel-toned ambiance, chef Michael Rafidi’s food is what makes it worth the hype. I return for untraditional hummus and labne topped with barbecued mushrooms or crab and a simple Lebanese rice dish loaded with lamb. The smoky escargots and arak butter on hummus is a must order: the earthy, sesame-laden hummus and briny snails are brightened by lightly herbal butter, all best soaked up with grilled bread from the wood-fired oven in Yellow downstairs. Don’t be afraid to double up on hummus; the chickpea spread is especially good and each topping is distinct. The transformed falafel jibne, borrowing from traditional Palestinian preparations, explodes with fresh herbs, its fluffy texture upgraded by tiny pieces of mild cheese and a salty trout roe topping. If the soujek dumplings are running, ask for them—the tiny manti-style pouches with rich beef and lamb shoulder, urfa chili crunch, and cooling garlic yogurt are truly addictive, and the mushroom version also hits the spot. For drinks, try the arak service at least once (a rarity in D.C.); servers can guide you through the story behind your bottle, and the strong licorice flavor opens up with rich herbal undertones as you add water. Natural-leaning wines chosen by Michelin-awarded sommelier William Simons pair beautifully with the spice- and herb-filled savory dishes. Reservations drop on Resy exactly 21 days out at midnight, but you can often snag off-hours (like 9 p.m. on a Sunday) or walk in—climb the dark staircase to check in early evening or after 8 p.m.—and wander Union Market while you move up the waitlist." - Emily Venezky
"A hot spot for drinks in the Union Market district from chef Michael Rafidi of one-starred Albi, yet the Levantine cuisine designed for sharing is anything but second fiddle; every table should order the soujek dumplings—filled with beef and lamb shoulder and set in a vibrant smoked corn and tomato brodo with urfa chili crunch and toum—one reason reservations disappear so quickly." - Tierney Plumb
"Tucked down an alley behind a green door and up a flight of stairs, La' Shukran feels like a discovery with a funky, retro vibe that makes it a hot spot for drinks while offering Levantine cuisine designed for sharing; the menu ranges from escargot and sweetbreads to labneh with Maryland crab and summer peppers in green harissa, and hits like haswei (fried rice with seven-spice lamb) are spot on—every table needs the soujek dumplings, filled with beef and lamb shoulder and resting in a vibrant smoked corn and tomato brodo with urfa chili crunch and toum, which helps explain why reservations fill up quickly." - The MICHELIN Guide
"Chef Michael Rafidi’s Levantine hit, hidden within a Union Market district alley, also makes the New York Times 50 best list." - Tierney Plumb
"La’ Shukran is its own self-contained world, a place to go when you want to forget you’re in DC and lose yourself in a Levantine salon with exceptional small plates, and the feeling that at any moment a dance party could break out and not end until dawn. Plates of hummus with beef tongue or escargot dot most tables, and an entire menu of cocktails made with arak are churned out from behind the bar. The Arab funk music is loud but never overpowering, and provides the perfect soundtrack for a hang with old friends, or a date night cozied up underneath a shelf of decorative (we think) hookahs. Come as a walk-in, either early in the evening or after 8:00, and try your luck for a spot on the pillow-filled rooftop, where you can have cocktails and small plates from a reduced menu. For the full dinner menu and an indoor table, look for tables up to 30 days in advance." - omnia saed, madeline weinfield, jonathan smith, mekita rivas, allison robicelli, omnia saed, kym backer