SHIA, chef Edward Lee’s nonprofit Korean fine dining restaurant near Union Market, pairs two tasting-menu formats with public research into lower-waste restaurant operations. The result is a timely DC destination for diners seeking a polished meal with a clear mission.
The Menu Connects Korean Traditions With Local Farms.
SHIA opened in November 2024 with a 22-seat dining room and 12-seat bar. Co-executive chefs Max Chuvalas and Chaelin Lee carry out Edward Lee’s vision through seasonal menus that combine Hansik ingredients from the Korean Peninsula with regional agriculture. Guests should expect an intimate, carefully paced experience suited to date nights, celebrations, and diners eager to engage with modern Korean cooking.
Fine Dining Doubles as a Working Research Lab.
The nonprofit restaurant also serves as a testing ground for lower-impact hospitality practices. Its team studies gas-free cooking, alternatives to plastic, energy use, composting, and waste reduction, then shares findings that other operators can apply. In 2025, SHIA’s preliminary Zero Plastic Initiative findings identified substitutes for more than 30 common plastic restaurant items. This practical research gives the project relevance beyond its compact dining room.
The Drinks Program Has Earned National Attention.
Recognition has followed the restaurant’s wider mission. GQ Korea highlighted SHIA in a 2025 roundup of seven Korean restaurants abroad worth seeking out. Later that year, Esquire included SHIA’s 50/50 among its best martinis in America. Beverage director Geoffrey Chang’s signature drink combines Korean Jung One single-malt gin with bekseju, an herbal rice wine that takes the place of vermouth.
Plan Ahead for SHIA’s Two Tasting Menus.
SHIA is located at 1252 4th Street NE, Washington, DC 20002. The current SHIA dining information lists a five-course bar and lounge menu at $102 per person and a seven-course open-kitchen dining room menu at $177 per person. The restaurant opens Tuesday through Saturday from 5 to 10 pm, with two dining-room seatings nightly. Advance reservations through OpenTable are strongly advised, and Chef Lee’s presence is not guaranteed. Follow The Washington Lobbyist for informed coverage of Washington DC travel, hotels, restaurants, and events.
