About Zenebech Injera
Primarily a bakery supplying many Ethiopian restaurants with their injera, this snug Shaw hole in the wall doubles as a restaurant. The excellent quality of the injera—the rolled bread without which an Ethiopian meal is incomplete— distinguishes these meals. Don’t miss the version made with the grass called teff. But the wats, or stews, are like characters that leap off the page of a novel. They’re bolder and spicier than much of the competition.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
