Smart, cool, modern, and always welcoming, Zoma may well be this city’s most serious Ethiopian restaurant. The crowded bar emits a golden light from below to showcase its premium spirits, and the ambient dining room is filled with locals from this thriving community. Attention to detail is clear from the steaming hot towel for cleaning your hands to the carefully folded injera used for scooping up their chopped salads, chunky stews, and saucy vegetables. Unusual starters might include green lentils with a cold and crunchy mix of onions, jalapeños, ginger, white pepper, and mustard seeds. The doro watt-a chicken dish of the Amhara people-is a very traditional stew with a berbere sauce of sun-dried hot peppers and ground spices.
- MICHELIN guide inspectors