Owner Alemayehu Yonas is so finicky about the beef he serves at his market and makeshift restaurant—a few tables with plastic chairs—that he serves only grass-fed meat (the variety beloved by the French and many foodies, as opposed to the fattier, more controversial corn-fed that dominates the American market) and ages his slabs of rump and shank in a cellar in the back. Little wonder, then, that his kitchen turns out some of the tastiest preparations oftibs—a sort of fajitas, with sizzling strips of beef joined by onions and peppers—in a crowded field. For the intrepid, there’s tere sega, in which strips of raw beef are sliced off, swiped through the Ethiopian barbecue sauce known as awaze, and chased with whiskey.
Where you can get it: 3811-A S. George Mason Dr., Falls Church; 703-998-5322
Also good: Lamb tibs; kitfo (beef tartare).