Address: 1942 Ninth St., NW, Washington, DC 20001
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: Open daily 11 to 1.
Wheelchair Accessible: Yes
Kid Friendly: Yes
Nearby Metro Stops: U St./African-American Civil War Memorial/Cardozo, Shaw-Howard University
Price Range: Moderate
Noise Level: Chatty
Reservations: Not Needed
Best Dishes Sambusas (lentil or beef turnovers); wats such as chicken-and-egg doro wat and yebeg wat, a lamb stew; vegetarian sampler of azifa (green lentils), yekik alicha (yellow-lentil-and-onion stew), and yemisir wat (red lentils); gomen (collard greens); kitfo.
Price Details: Appetizers $2.75 to $5; entrées $10 to $14.99.
Kid Friendly, Valet Parking Available
This saffron-yellow Ethiopian spot just off DC’s U Street feels
like a cozy bistro. The warm vibe is furthered by gracious service,
flowing honey wine and Ethiopian beer, and platters of boldly flavored
salads and stews.
At the base of each communal tray is a round of
injera—the spongy, slightly sour bread that takes the place of
utensils. Tear off a piece and swaddle it around fabulous wats,
complex stews made with lamb or chicken, or kitfo, the
cuisine’s answer to steak tartare (ask for it very rare). This is a
terrific place for vegetarians—the brightly colored hillocks of
azifa, a cool and spicy salad of green lentils, and kik
alicha, a yellow split-pea stew, are among the best reasons for
anyone to come.
Also good: Sambusas, lentil or beef
pastries; vegetarian sampler; lamb tibs.