100 Very Best 2019
Eat Great Cheap 2018The meal at this Ethiopian dining room starts with bread. No, not spongy injera but moist, crusted slices from a house-made loaf studded with black cumin seeds. It’s the first sign of good things coming out of this open kitchen. The special kitfo (beef tartare) is warmed just right with spices and herbed butter, and the rib-eye tibs stay juicy with a gentle sear—a far cry from the toughened nubs at many competitors. Also good: Veggie combo; shiro wat(powdered-chickpea stew); atkilt alicha (garlicky cabbage and carrots).
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
