This Navy Yard denizen is hip and lively. Arranged around a roaring hearth, the space features an inviting bar at one end and chef's counter at the other.Albi is a sterling example of open-fire cooking at its best. À la carte is one way to go, but guests may just do better with the hyper-seasonal prix-fixe. Regardless, Chef/owner Michael Rafidi's dishes are full of surprises as he weaves in the flavors of the eastern Mediterranean with a myriad of local ingredients. Favorites like baba ghanoush and kefta are handled with precision, but the tastiest dishes come from the wood-fired hearth, imbued with smoke and char. A dessert of brown butter knafeh with yogurt ice cream is a marvel, while the wine program flaunts a litany of Mediterranean and Middle Eastern labels.