SHIA is a modern Korean fine dining restaurant operating on a tasting-menu-only format out of a 22-seat dining room in Northeast Washington. The kitchen draws on local agriculture alongside ingredients sourced directly from the Korean peninsula, building its cooking around Hansik tradition.
The restaurant runs as a 501(c)(3) nonprofit alongside its dining room, with initiatives spanning sustainability research — including work toward zero-gas, zero-plastic, and zero-waste practices with university partners — as well as education and equity programs in hospitality, among them a K-Food Grant run with the Korean Community Service Center of Greater Washington and a pitch program for aspiring chefs.
SHIA has drawn attention in part through Edward Lee's profile as a public figure in the food world, and the restaurant was named to Eater's Essential 38 list for Washington, D.C.
The restaurant runs as a 501(c)(3) nonprofit alongside its dining room, with initiatives spanning sustainability research — including work toward zero-gas, zero-plastic, and zero-waste practices with university partners — as well as education and equity programs in hospitality, among them a K-Food Grant run with the Korean Community Service Center of Greater Washington and a pitch program for aspiring chefs.
SHIA has drawn attention in part through Edward Lee's profile as a public figure in the food world, and the restaurant was named to Eater's Essential 38 list for Washington, D.C.