This family-owned and operated Adams Morgan spot easily gives its brethren a run for their money—the food is that good. Its interior is welcoming, flooded with natural light and generously spaced tables; comfortable booths along one wall, beautiful artwork, as well as a long bar pouring wines and spirits welcomes one and all. This kitchen's exquisite cuisine reflects the many fascinating nuances of Ethiopia itself. While many cultures break bread together, few do it as well as this one, where injera is torn apart to scoop up stews, like awaze tibs. Its tender lamb cubes in a smoky, brick-red berbere are simmered to tender perfection, then crowned with greens, spicy lentils and potatoes for a dish that rarely receives the credit—or fanfare—it is due.
- MICHELIN guide inspectors
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