Address: 5700 Columbia Pike, Falls Church, VA 22941
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
Meaza Zemedu claims that her sprawling, multi-level space is the largest Ethiopian restaurant in the country. Maybe so. We can say without a doubt it’s among the very best Ethiopian restaurants in the area. And perhaps the most distinct.
Meaza breaks from the competition with a darker, tangier version of injera, the crepe-like bread used for scooping up the slow-cooked stews, or wats. And the menu is more meat-centric, with only a couple of vegetarian options. Zero in on the crusty-tipped lamb ribs ($6.99)—eat them with your fingers—a satisfying stew of lamb and tripe, and yebeg tibs ($12.99), a portion of leg of lamb reduced to bite-size cubes and sautéed with a pinch of fresh ginger.