Address: 401 H St., NE, Washington, DC 20002
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.
Wheelchair Accessible: Yes
Kid Friendly: Yes
Nearby Metro Stops: Union Station
Price Range: Inexpensive
Noise Level: Chatty
Reservations: Not Needed
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.
We’re no strangers to tibs, Ethiopia’s answer to
fajitas, but every time we dive into the sizzling skillet of lega
tibs at this cafe we feel as though we’re eating the dish for the
first time. The quality of the lamb is vastly superior to the
competition’s, and the kitchen delivers tenderness beneath the crusty
exterior. The dish’s excellence represents something new to the scene, but
the slightly upmarket approach doesn’t constitute a dumbing-down of the
cuisine—the meat and veggie stews, or wats, might not overwhelm
with heat and spice, but they’re plenty complex, teasing with hints of
ginger, cardamom, koseret, and korerima.
Also good: Doro wat, stewed chicken
leg; kitfo, beef tartare with butter sauce and crumbled cheese;
vegetarian sampler; butcha, a chickpea salad; azifa, a