Medina

Set in the same Florida Avenue alleyway as its sister restaurant Maydan, Medina trades the open hearth for a lower, dimmer aesthetic. The interior is draped in heavy panels of gem-toned fabric, bringing the ceiling down to mimic the scale of a Bedouin tent. The floor is scattered with Moroccan rugs, woven poufs, and low brass tables, creating a layout that feels more like a permanent installation than a standard bar. With a capacity of just 50 seats, the room fills quickly, resulting in a density where you are often sitting close to neighbors as servers navigate the tight floor. The menu leans heavily into cocktails, utilizing savory ingredients and elaborate presentations. Beverage Director Drew Hairston’s list includes drinks topped with spicy foam or mixed with alcoholic caviar, but the central ritual here is the martini cart. It rolls up to the table to serve olive oil-washed vodka with specific accompaniments like sumac onions and Sardinian bottarga. While the drinks are the primary draw, the kitchen supports the bar with North African and Mediterranean small plates. Lamb tagines and brik d’oeuf circulate the room, and the mezze boards are substantial enough to anchor a night of drinking. Although the bar holds spots for walk-ins, the limited seating means reservations are the only way to guarantee a table without a strict time limit.