Primarily a bakery supplying many Ethiopian restaurants with their injera, this snug Shaw hole in the wall doubles as a restaurant. The excellent quality of the injera—the rolled bread without which an Ethiopian meal is incomplete— distinguishes these meals. Don’t miss the version made with the grass called teff. But the wats, or stews, are like characters that leap off the page of a novel. They’re bolder and spicier than much of the competition.
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