One of Washington’s greatest culinary treasures is its wealth of Ethiopian restaurants. What makes this homey rowhouse dining room stand out? Owner Alemayehu Abebe draws both East Africans and newcomers alike for a vegetarian sampler with garlicky collards and berbere-spiced lentils splayed around a wheel of injera. But Chercher is just as known for it soulful meat stews and kitfo, a minced-sirloin tartare traditionally served raw with a mild white cheese and hot chili powder. A bottle of St. George, the Budweiser of Ethiopia, is an ideal complement. Inexpensive.
Also great: Doro wat; beef tibs; beets; string beans and carrots.