H Street NE, Capitol Hill, Northeast
Vegetarian/Vegan, 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: Monday through Thursday 5 to 10, Friday and Saturday noon to 10.
Best Dishes Butcha (ground chickpeas and jalapenos); doro wat, a chicken stew; kitfo, minced raw beef; vegetarian sampler with boiled lentils, split peas, potato/cabbage salad, gomen, and tomato/onion salad.
Why go: This light-filled newcomer to the area’s Ethiopian-restaurant scene doesn’t tone down its spices. The chef, an alum of Zed’s and Dukem, spikes her dishes with healthy doses of jalapeño, ginger, and garlic.
What to get:Butcha, a fluffy mixture of ground chickpeas and jalapeños; doro wat, a spicy chicken stew redolent of garlic and ginger; kitfo, minced raw beef that comes with a mild house-made cheese; vegetarian sampler with boiled lentils, split peas, potato-and-cabbage salad, gomen (collard greens), and tomato-and-onion salad.
Best for: Big groups who like to share.
Insider tip: Entrées tend to be very large—two people could fill up with a couple of appetizers and one main course.