Don’t be fooled by the TVs tuned to soccer or the plates of chicken wings—Eyo’s main asset is its soulful Ethiopian cooking. Husband-and-wife owners Bizuwork Tafesse and Hiwot Fessah return from visits to their homeland with spices, carrying robust berbere that lends a fiery depth to the awaze tibs—stir-fried morsels of lamb in a russet-colored gravy—or to stewed split peas. Like the warm-toned space itself, the menu is small and approachable. Though African dishes are the main draw, the kitchen nods to Ethiopia’s Italian history in delicious ways, such as a bountiful vegetarian platter that mixes traditional lentils and beets with a bright, bruschetta-like tomato salad and mixed greens tossed with vinaigrette. When you finish them, the hospitable staffers will show up to offer more.
Where you can get it: 3821-B S. George Mason Dr., Falls Church; 703-933-3084
Also good: Lega tibs (lamb cooked with spices and rosemary); kitfo with house-made cottage cheese; doro wat(stewed chicken and egg in red-pepper sauce).