|Good Drinks||Good for Groups||Good for Vegetarians||Date-Night-Worthy|
Naming the best Ethiopian in Washington is a bit like picking a top New York slice—great options abound, and small differences at each spot (the tenderesttibs, house-made injera) breed loyalists. What keeps us coming back to owners Samuel Ergete and Meseret Bekele’s serene restaurant: the quality of ingredients and the care with which the kitchen prepares each dish. Stepping into the warmly lit, brick-walled dining room feels like entering a home, as does the pleasant welcome and offer of a drink from the varied list of Ethiopian beers and wines. If anywhere, this is the place to try kitfo, the traditional tartare-like dish, here made with prime beef and house-made spiced butter. The seven-vegetable combination plate makes for a wonderful share. Garlicky collard greens, deeply caramelized string beans, lentils, and split peas (bright kik alecha, richly spiced mesir wat) make for a satisfying tour of the kitchen’s breadth.
Also good: Tomato-jalapeño salad; doro key wat (spicy simmered chicken legs); awaze beef tibs.