A lot of Ethiopian menus can feel similar, so it’s the details that define the standouts. At this Alexandria favorite, it’s the texture of the lentils and split peas (not too mushy) and the richness of theshiro (powdered-chickpea stew) that make one of the most memorable vegetarian samplers around. Further proof that vegetables reign supreme: The meaty pan-fried mushroom tibs with jalapeño outshine even the knockout beef-tenderloin version. Also good: Kitfo (raw minced beef); dullet (diced lamb tripe and liver).
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.
