SHIA

Our current first bite starts with a geem wrap with charred mackerel, fried oyster, mu, maeshil and ssamjang. It is paied with a small drink of our housemade omija soju.
It makes the perfect bite to start our multi-course meal that is a journey of Korean flavors.

Our spring menu starts with a trio of small bites to ease you into our Tasting Menu.
We start with a Korean beef tartar or 육회 with gamtae seaweed, fish cake or 어묵 with perilla leaf, and our steamed egg or 곌란찜 with sea urchin roe.
These bites represent our interpretation of jujunburi or delightful snacks or nibbles to be enjoyed anytime.

Meet Gabby Leyva - our fearless GM who handles the details of running the dining experience.

A delicious menu is only as good as the elegant service that accompanies it. All of the many of points of service that make your dining experience shine is the responsibility of a detail obsessed manager and team who carefully review every customer need.

We could not be who we are without the leadership, care, and dedication of Gabby. She is always the first to solve a problem and the last to take credit. Thank you!!

Our newest dessert features a lovely composition of Korean rice cakes or Ddeok. Our ddeok is hand made and paired with flavors of seasonal fruit and omija which is a dried wild berry known for its tartness and lively flavor. The dark green sauce is made from mugwort - a flavor that is often paired with ddeok and offers a bitter, herbal richness. An ice cream made of ddeok finishes this study of Korea’s most beloved traditional rice cake. This deesert will be offered through our spring menu at SHIA.

Paired with premium Korean plum wine, it is a perfect way to finish our 7-course tasting menu.

Honored to see Chef Edward Lee invited to join such an important and timely conversation.

The Eco-Concious Living Summit brought together leaders across multiple industries to explore the direct connection between water quality, human health, and the systems shaping our communities.

From tackling microplastics and chemical contamination to rethinking filtration, kitchen design, and reducing reliance on single-use plastics. This dialogue reflects the kind of actionable change our industry needs.

At SHIA, these are not just ideas - they are practices we actively test, refine, and share. We’re proud to contribute to a broader movement working toward more responsible, sustainable kitchens and communities.

A sincere thank you to moderator Kevin Dupzyk () and to fellow panelists Ashlan Cousteau (.wellness), Betsy Froelich (), and Heather McTeer Toney () for leading such a meaningful discussion. It was an honor to be part of this conversation and to stand alongside so many thoughtful voices driving change.

Thank you to all our wonderful customers who make us proud of the work we do. Big ❤️❤️❤️ to our fans in DC and beyond.

Honored to have Shia named by as one of the Most Innovative Companies of 2026.

What began as a 22-seat restaurant has become something much bigger - a living, working model for what the future of sustainable restaurants can look like.

At SHIA, we’re testing, documenting, and sharing real solutions for the industry. From eliminating common plastic to building a zero-gas, zero-waste kitchen and , most importantly, sharing our findings with the public.

Through our partnership with OpenTable, those learnings are reaching restaurants across the country, proving that sustainability can be both scalable and practical.

Grateful to Fast Company for recognizing SHIA as a testing ground for better restaurant practices - and for helping amplify a vision rooted in transparency, responsibility, and change.

Visit the link in our bio to learn more.

We're honored to be named a 2026 44th RAMMYS Semi-Finalist for the Formal Fine Dining Restaurant of the Year! We're humbled by the recognition and love our community has shared. Shoutout to the team and many people behind the scenes who make SHIA possible everyday.

We look forward to seeing you as Restaurant Association Metropolitan Washington makes the announcement of the finalist at the Hamilton Live on April 6, 2026. Congratulations to all who bring care and creativity to dining excellence.

Learn more at: https://www.therammys.org/semi-finalists-announced

From stone-milled grains to local family farms, the community we’ve built around SHIA is what makes our kitchen possible. We are proud to work with these growers, makers, and innovators who share our love for quality. Thank you for being a part of our story.

How much does it cost to go plastic-free? Many operators hesitate to make the switch out of a fear of costs and the comfort of habit. While our first paper with OpenTable identified the 31 plastic items we replaced, this year-end analysis reveals the financial reality of that transition.

We compared the total we spent on the 31 items against traditional plastic baselines and divided the difference by the 18,298 guests who dined at SHIA in 2025. The result: only an additional $1.07 investment per guest to keep 915 kilograms of plastic out of the waste stream.

In 2026, we are expanding our focus to the supply chain, cutting plastic from inbound packaging before it even enters our kitchen. 

Read the full 2025 report at the link in our bio. To our fellow operators, what is the one plastic item in your kitchen you find the hardest to part with? Let us know in the comments.