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SHIA Restaurant

@shia_dc

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Modern Korean Fine Dining Reimagining Sustainability
by Chef Edward Lee (@chefedwardlee)
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Why Not Celebrate 🥂#Datenight #FineDine #MiAmor taken in Washington D. C. by @shia_dc
8
13 days ago
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The Red Thread bar pop-up is going down on October 11th from 2:00pm—11:00pm. Featuring Andra "AJ" Johnson. Cocktails inspired by Jamaica and Korea! Food provided by Shia and AJ! Come through and vibe with us all evening! #Shia #cocktail #bar #popup taken in SHIA by @shia_dc
8
23 days ago
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SHIA DC 📍 1252 4th St NE Washington, DC 20002 SHIA DC | Tasting Menu 🍚🥢 • Ssam - Abalone | Mu | Oyster • Jujunburi - Yuk Hwe | Eomuk | Gyeranjjim • Mul Hwe - Dongchimi | Kohlrabi | Gim • Kalguksu - Squid | Jeotgal | Tomato • Samgye Juk - Barley | Quail | Kimchi Puree • Shenandoah Lamb Loin - Corn | Mushroom | Gochujang • Ipgasim - Ginger | Watermelon | Mint • Ddeok - Rice | Mugwort | Omija Tasting Menu: $177 Per Person Cocktail & Wine Pairing Available (Additional Cost) #korean #koreanfood #washingtondc #dmv #dmvfoodscene by @shia_dc
9
23 days ago
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Girl dinner - 7 Course Fine Dining Korean Experience at SHIA by Chef Edward Lee. @shia_dc Swipe for additional details >> SHIA is an Elevated Modern Fine Dining Korean restaurant in DC that focuses on showcasing the diversity of Korean flavors through both traditional and modern interpretations. @chefedwardlee They are hosting a 5 course dinner with wine pairings in collaboration with Early Mountain Vineyard on September 22nd with limited reservations. Tickets are available for $250 pp. #koreanrestaurant #finedining #dcrestaurant winepairing by @shia_dc
23
24 days ago
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Ssam Red Abalone | Watermelon Rind | Ssamjang | Radish | Fried Oyster | Perilla Our opening bite now features red abalone, farmed off the coast of Santa Barbara, California. Abalone are low-trophic herbivores, they feed exclusively on seaweed. Their simple, plant-based diet means a significantly lighter environmental footprint compared to higher predator species that rely on resource heavy fishmeal or pellets. To keep the chain green from farm to plate, these abalone arrive packed live on ice inside Cruz Foam— a 100% biodegradable, earth-friendly packaging material. Check out their website and profile to learn more. Sustainable raised. Sustainably packed. Sustainably served. Just how your food should be. taken in SHIA by @shia_dc
16
24 days ago
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@shia_dc one of my favorite dishes on the current menu. Charred Shenandoah lamb loin and gochujang lamb heart sausage anchor our late summer main course with a savory fermented heat. Balanced by robust and acidic oksusu jang, earth-bound farm mushrooms with perilla seed, and a bright chrysanthemum muchim salad, each component honors zero-waste, flavor-first craft. Shenandoah lamb loin Lamb sausage (gochujang base + lamb heart) Lamb sauce (same as spring) Oksusu jang (gochujang + heirloom tomato + pickled chrysanthemum stem) Farm mushroom with ground perilla seed Chrysanthemum muchim salad @ifmaxhadinsta @linchelinstar taken in SHIA by @shia_dc
7
a month ago
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Chefs @ifmaxhadinsta and @linchelinstar on @abc7gmw talking about what sustainability means in the restaurant industry and how we meet these goals at Shia Restaurant. Thanks for sharing our message with D.C. by @shia_dc
2
a month ago
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Thank you @thewshlobbyist for highlighting our work @shia_dc by @shia_dc
1
a month ago
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The abundance of the summer months slowly transition as we look forward to the fall just around the corner. Our celebration of the warmer pantry is in full swing along with our Korean beverage pairings. Every tasting menu tells a story. We hope to welcome you to @shia_dc taken in SHIA by @shia_dc
1
2 months ago
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Five courses. Five pairings. One special night at SHIA with Early Mountain Vineyards. Join us on September 23rd at 6:00pm for an intimate five-course dinner exploring SHIA’s Korean cooking alongside the wines of Early Mountain Vineyards, with each course thoughtfully paired to showcase the relationship between the dish and the glass. THE MENU Mul Hwe × “Young Wine” 2025, Vidal Blanc Kalguksu × Sparkling Brut NV Saengsun Jjim × Petit Manseng 2025 Lamb × Novum 2022 — Cabernet Franc, Merlot & Tannat Ddeok × Late Harvest Petit Manseng $250 per person Includes the full five-course dinner and wine pairing. Tax and gratuity included. A night celebrating Korean flavors, Virginia wine, and the unexpected ways the two come together at the table. Reservations are limited and can be made through OpenTable using the link in our bio. taken in SHIA by @shia_dc
3
2 months ago
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Our after dinner sweet bite includes this soft jelly of Yakult yogurt drink garnishes with gold leaf and chili thread. The yogurt drink is a sweet and tart probiotic popular with kids in Korea. Here it is turmed into a marshmallow like candy with the lingering taste of a nostalgic flavor. #shiarestaurant taken in SHIA by @shia_dc
0
2 months ago
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SHIA is growing, and we’re looking for a Line Cook to join our team. As a Line Cook at SHIA, you’ll be an essential part of our culinary team - working with exceptional ingredients and helping execute a dining experience rooted in traditional Korean techniques, modern innovation, and an uncompromising commitment to excellence. We’re looking for someone who brings precision, passion, curiosity, and dedication to the kitchen - and who wants to be part of a mission-driven restaurant working to cultivate the future of Korean fine dining. If you’re ready to plant your seed and grow with SHIA, we’d love to hear from you. To apply or learn more, contact Chef Max Chuvalas at max@shiarestaurant.org. taken in SHIA by @shia_dc
3
2 months ago
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