ala
5-Course Elevated Levantine Tasting Event
This Dupont Circle destination, which opened last March, has been named to Eater's lists of "Where to Eat in D.C." and "Hottest New Restaurants." Chef Loic Sany, who was born in Cameroon and moved to the U.S. at the age of 16, apprenticed in a range of restaurants, including Ruth Chris Steakhouse and Figs & Olives. He then became a sous chef at Protégé in Palo Alto, followed by a Chef de Partie position at The Inn at Little Washington, and then a stint as Chef de Cuisine with Gypsy Kitchen. He also competed on Chopped, making it to the final round. The Michelin Guide calls ala a "beacon of Levantine cooking" and lauds its "vast, light-flooded space made ultra-comfy with plush carpets, velvet-upholstered chairs, and stunning light fixtures." There is much to delight in here—pomegranate-flecked tabbouleh, falafel patties with beet sauce, fried halloumi with pine honey. Did we mention the carraway ice cream? We can't wait to visit ala, to sample Chef Sany's fare, and to hear about his life's journey.
About the Host:
Loic Sany
Executive Chef
A Cameroon native, Chef Loic Sany moved to the US at 16. After graduating from Frederick Community College for Culinary Art, he went on to work at DC favorites such as Fig & Olives, Ruth's Chris Steakhouse, and STK before becoming sous chef for Anthony Secviar at Michelin-starred Protege. He was previously chef de cuisine with Gypsy Kitchen before joining ala.
The Lineup
Courses #1 - #4 will be served family-style. Course #5 will be individually-plated.
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Harissa Hummus
moroccan olives, berry capers, persian cucumbers, radishes
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Golden Roasted Cauliflower
lemon tahini, pomegranate seeds, preserved apricot, traditional pesto, sumac herb salad
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Red Snapper
coriander seeds, sumac, hummus sauce, pickles
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Ras el Hanout Short Ribs
short ribs with traditional moroccan spice mix, confit garlic, pomegranate seeds, chickpea puree, freekeh pilaf
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Baklava
toasted pistachio, lavender clotted cream, lavender seeds, antepian sheep ghee
ala
1320 19th St NW
Washington, DC 20036
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $85 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What COVID safety precautions will be taken at this event?
- At this event, we will be accommodating all requests for separate tables rather than communal seating. As per this restaurant’s policy, as well as local guidelines, we will not be requiring proof of COVID vaccination from attendees to gain entry.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
