SHIA and OpenTable Partner to Drive Innovation in Sustainable Restaurant Practices
August 14, 2025SHIA Releases Preliminary Findings from Its Zero Plastic Initiative
August 14, 2025SHIA and OpenTable Partner to Drive Innovation in Sustainable Restaurant Practices
August 14, 2025SHIA Releases Preliminary Findings from Its Zero Plastic Initiative
August 14, 2025Introducing SHIA: A Sustainable Vision for the Future of Fine Dining
Posted October 28, 2024
The LEE Initiative and Chef Edward Lee helm a Korean restaurant to inspire the next generation of restaurants through research into critical issues
Washington, D.C. (October 28, 2024) — SHIA, a groundbreaking fine dining concept, is set to open early November in the heart of Washington D.C.’s vibrant Union Market District and is now available to book on OpenTable. Merging ancient Korean culinary traditions with modern innovation, SHIA celebrates sustainability, environmental responsibility, and leadership within the industry. With its bold vision, SHIA aims to help create a blueprint for the next generation of sustainable restaurants.
The 22-seat fine dining establishment, alongside a 12-seat bar, offers a unique and intimate experience. Guests will be treated to a meticulously curated seven-course tasting menu that guides the diner through the restaurant with each progressive course. SHIA will operate with two seatings per night, five nights a week, with potential additional seatings on weekends.
In collaboration with The LEE Initiative, SHIA will explore practical solutions to critical industry challenges such as:
● Zero-plastics usage
● Waste reduction
● Zero-gas kitchens
"We believe SHIA is a seed of inspiration for the future of dining," said Chef Edward Lee, co-founder of The LEE Initiative and overseeing the culinary program at SHIA. “Through innovative cuisine and our dedication to sustainability, we hope to create a space that not only excites the palate but also challenges the industry to rethink its environmental impact."
The menu at SHIA will reflect what is fresh and seasonal, while dishes will be prepared with minimal manipulation and a commitment to sustainability. Sample dishes include the following:
● Pine Nut, Soondubu & Apple Juk, Maryland Crab, Jeju Tangerine Vinegar
● Sustainable Tuna “Bibimbap” Quail Egg
● VA Rib-eye Beef with Kalbi Butter, Kalguksu in Pumpkin Broth
● “Nurungji” Rice Crisps, Laver, Persimmon, Boricha Ice Cream, Plum Extract
SHIA is proud to partner with Chase Sapphire® to bring this one-of-a-kind, non-profit restaurant to life. SHIA is committed to three core tenets: innovation, sustainability, and mentorship. Together with Chase Sapphire, SHIA seeks to prove that a fine dining restaurant can also serve as a hub for research and development, social responsibility, and environmental leadership.
With the support and collaboration of OpenTable, SHIA will serve as a research and development center, gathering data and strategies on these initiatives to share with the public. Each year, SHIA will publish open-source reports exclusively via OpenTable, allowing anyone to access and implement these sustainability practices. The collaboration is set to help support restaurants and, ultimately, foster a more resilient industry SHIA extends its gratitude to Chase Sapphire, EDENS and The Asian American Foundation (TAAF), for their invaluable support in making this project possible.
For more information, please visit https://shiarestaurant.org/.
About SHIA
SHIA is a non-profit Korean fine dining restaurant located in Washington, D.C.'s vibrant Union Market District. A collaborative effort between The LEE Initiative and a host of visionary partners—including Chase Sapphire, OpenTable, EDENS Community Enrichment Foundation, and The Asian American Foundation (TAAF)—SHIA brings together culinary excellence with a mission-driven purpose. By offering a modern take on traditional Korean cuisine, SHIA aims to create a dining experience that is as enriching for the soul as it is for the community it serves. As a non-profit, SHIA is committed to reinvesting in local initiatives that support diversity, equity, and inclusion in the culinary world. SHIA is part of the KNEAD family of restaurants.
About The LEE Initiative
The LEE Initiative (Let’s Empower Employment) is a non-profit organization founded in 2018 by Chef Edward Lee and Lindsey Ofcacek. The organization works to create programs that promote equality, diversity, and opportunity in the restaurant industry and beyond. From culinary mentorships and crisis relief for hospitality workers to promoting women chefs and supporting marginalized communities, The LEE Initiative is dedicated to fostering positive change and sustainable practices across the food and beverage world. Through collaboration and community-driven initiatives, the organization empowers individuals and strengthens the future of the hospitality industry. In 2024, The LEE Initiative won The James Beard Foundation’s Humanitarian of the Year Award.
For more information about SHIA, please contact Baltz & Company:
Chloe Mata Crane; cmcrane@baltzco.com
Jamie Silverman; jsilverman@baltzco.com