Dirt Cheap Eats 2007: Zenebech Injera
Comments () | Published August 17, 2007
Zenebech Injera
Address: 608 T St., NW, Washington, DC 20001
Phone: 202-667-4700
Neighborhood: U Street/Shaw
Cuisines: Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. One does not eat with utensils, but instead uses injera (always with the right hand) to scoop up the entrees and side dishes
Opening Hours: Open daily for lunch and dinner from 9 AM to 10 PM.
Nearby Metro Stops: U St./African-American Civil War Memorial/Cardozo
Price Range: Inexpensive
Dress: Informal
Noise Level: Chatty
Reservations: Not Needed
Price Details: Meals under $10

Cafes & Carryouts

You may never have set foot in this unprepossessing carryout, but if you’ve had Ethiopian food in DC, you’ve probably eaten here by proxy. The two-table grocery makes most of the injera—the spongy sourdough that constitutes serving platter, utensil, and breadstuff at a communal meal in an Ethiopian restaurant.

Zenebech Injera boasts some of the best cooking in the six-block stretch of U Street known as Little Ethiopia. The beef tartare called kitfo ($8.50) is a mound of pungently spiced meat. An intensely rich stew of cabbage, potatoes, and carrots ($7.50) hardly deserves the label “side dish.” Kik alicha ($8), a yellow-lentil stew, is as creamy and soothing as a bowl of cheesy grits. On the way out, pick up one of the kitchen’s breads—baked, as is the custom, in swaddlings of banana leaf.

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Posted at 09:07 AM/ET, 08/17/2007 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews