|Good for Groups||Vegetarian-Friendly|
When owner/chef Kelem Lemu is at the stove, the cooking at this erstwhile Donut Connection, now an Ethiopian coffeehouse and diner, rises a notch and transforms the place into a cafe of cozy, communal warmth. Be sure to ask if she’s in. And while you’re at it, be sure to let your young and gracious servers know you want your beef tibs—a dish analogous to a meat stir-fry or fajitas—cooked derek, or extra-dry (the marinated morsels become more interesting than if they’d been left pink in the center: crunchy and full of savor). One dish you won’t find at many other Ethiopian restaurants in the area is ayeb gomen, in which garlicky, chopped collards are tossed with a soft house-made cheese. An Ethiopian beer such as Bedele or St. George is the ideal pairing with the rich, spiced food, but don’t pass up one of the best cups of coffee around; the soy lattes are creamy and sublime, and more satisfying than some desserts.
Also good: Kitfo leb-leb (chopped, spiced beef tartare cooked lightly); vegetarian combos; doro wat or yebeg wat (chicken or lamb in berbere-laced sauce).