Thamee
Permanently Closed
Burmese cuisine with award-nominated chef, unique flavors
![Thamee by Thamee [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/64752598/Mariah_Miranda_3.0.jpg "Thamee by Thamee [official]")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16234892/group_shot.jpg "Thamee by Rey Lopez/Eater D.C.")
/cdn.vox-cdn.com/uploads/chorus_image/image/67385219/Mariah_Miranda_Staff_4.0.jpg "Thamee by Mariah Miranda/For Thamee")
Burmese cuisine with award-nominated chef, unique flavors
"The closing of Thamee hit me hardest. It offered an uncommon taste of Myanmar and focused on the well-being of staff like few other restaurants." - Adele Chapin
"Thamee, an acclaimed Burmese restaurant in D.C., is closing permanently on January 23. Opened in May 2019, Thamee grew from a falooda stall into a nationally acclaimed restaurant. It won numerous awards, including Eater D.C.'s 2019 Restaurant of the Year. Despite adapting to pandemic conditions by switching to a fast-casual model, the ongoing challenges led to its closure. Until closing, it will continue to-go food service and offer discounts on wine, beer, and pantry items." - Stephanie Carter
"Thamee is transitioning from fine dining to a fast-casual format in response to the industry's labor crisis and the COVID-19 pandemic. The restaurant will no longer have waiters for tableside service, instead opting for a counter-service model. Customers can order at a counter and carry their food to a renovated upstairs dining room with an outdoor patio. Thamee will continue to support its staff with a no-tipping policy that adds a 30% service charge to cover wages, healthcare, and paid time off. The new menu features quick, street food-inspired dishes designed to be ready in 10 minutes, including a $35 sampler platter with spicy shrimp skewers, lemongrass pork meatballs, and pickled vegetables." - Gabe Hiatt
"The Burmese restaurant on H Street NE has experimented with many pop-ups and adaptations throughout the pandemic, but its seasonal takeout menu includes a traditional pickled tea leaf salad that’s been a staple since it opened in 2019. The tangy tea leaves mingle with cabbage, tomatoes, cilantro, and lime dressing, and customers can add curried chicken or panko fried shrimp for an upcharge. Order here. — G.H." - Elsie Yang
"Simone Jacobson, co-owner of Thamee, reflects on the challenges faced by the restaurant industry in 2020 and considers Tunde Wey’s perspective on allowing the industry to undergo significant changes. She emphasizes the need for systemic reforms to improve wages, healthcare access, and career growth opportunities for restaurant workers. Jacobson highlights the difficulty of achieving these changes amidst the ongoing crisis and stresses the importance of collective effort and societal readiness for broader systemic shifts." - Gabe Hiatt
