Music by Solange is the soundtrack for the life of a chef in Washington, D.C. The singer’s song, “Almeda,” inspired the name of the Afro-fusion restaurant Danielle Harris opened on Halloween in 2023.
“The big person I’m waiting to come is Solange Knowles. It is heavily inspired by her in terms of curation, design, aesthetics, and name,” says the owner of Almeda.
Lyrics from the song on Solange’s fourth studio album might best represent the spirit of the 18-seat Almeda, where Harris serves flavor-packed creations.
The lines “These are Black-owned things, Black faith still can’t be washed away” echo the chef’s belief in her culinary visions.
“For me, it’s like I get to play and cook in a way that I’ve never done before, and hopefully, people like it. It’s going well so far,” Chef Harris comments.
Singing Praises for Almeda
It is going so well that Almeda’s owner has one of the nation’s top food critics singing praises about the chef’s cooking. The Washington Post’s Tom Sietsema visited twice, the first time with three other people.
“Usually, when someone comes with a party of four, they can order the whole menu, and it’s not overkill. Our menu is very small. It is only ten items,” Harris adds.
Sietsema wrote about Almeda’s food “celebrating Black culture and identity,” as Knowles’s song about a Texas town near her family’s home does. The food critic ate at Almeda a second time before writing a glowing review that is music to the owner’s ears.
“One of my mentors, who is also a chef in D.C., told me Sietsema never orders dessert. He actually ordered both desserts to go. That was kind of surprising,” says Harris.
The Post article featured one of those desserts. An interior photo shows diners in the small space, including the chef’s parents sitting in a corner. “I told myself I wanted the restaurant to receive national recognition in the first year. I didn’t expect the Washington Post review in the first three to four months, so that was really exciting,” Harris comments.
Harris agrees that positive press has helped make the Northwest D.C. restaurant a sought-after destination.
By Phyllis Armstrong
