Owner and chef Haregewine Messert worked as a pastry chef at the Ritz-Carlton in DC’s West End. That training translates to glass cases studded with treats such as delicate palmiers, rich pecan cookies, and buttery, almond-flavored sablés.
A tip-off that Chez Hareg is an Ethiopian establishment might be the sight of panettones on the counter in the middle of spring. They allude to the country’s short-term occupation by Mussolini in the 1930s; Ethiopians are Italy-mad when it comes to sweets. Open Sunday through Thursday 10 to 8, Friday and Saturday 10 to 10.
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January 02, 2009 |
Reviewed by
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
,
Kate Nerenberg
,
Rina Rapuano
