Cocktails and creative dishes such as tuna tartare “kitfo,” mush-room tibs, and avocado-tomato salad make this newcomer stand out from its Ethiopian-restaurant competition. Chef Senait Tedla’s cooking shines for its good-quality ingredients and depth of flavor, whether she’s taking on classics—wine-and-rosemary-scented lamb tibs, moist fried fish—or toying around with innovations. Mixed platters let you sample widely, though it’s equally pleasurable to immerse yourself in a single dish. Also good: Sambusa; doro wat; kitfo; vegetarian platter.
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.
