The Washington area boasts one of the country’s largest concentrations of Ethiopian restaurants. After sampling them widely, we most anticipate visits to this Silver Spring spot. The open kitchen produces a superb kitfo—beef tartare—warmed with purified herbed butter and chili powder. (Get the “special” version with ricotta-like house-made cheese and collard greens.) The juicy rib-eye tibs gently sautéed with onion and green peppers outshine competitors’ versions, and the vegetarian platter is a must-order for its turmeric-tinted cabbage and vibrant red lentils. Inexpensive.