Meskerem

Frommer's Review

In the past few years, Washington has seen an explosion of Ethiopian restaurants, notably in the 9th and U streets area, where you will find at least 10 cafes offering authentic Ethiopian cuisine backed up by traditional or contemporary musical entertainment. But Meskerem in Adams-Morgan was one of the first Ethiopian restaurants to open in Washington and remains among the best, especially for newcomers to the food. It's attractive; the three-level, high-ceilinged dining room has an oval skylight girded by a painted sunburst and yellow-washed walls hung with African art and musical instruments. On the mezzanine level, you sit at messobs (basket tables) on low, carved Ethiopian chairs or upholstered leather poufs.

Diners share large platters of food, which they scoop up with a sourdough crepelike pancake called injera (no silverware here). You'll notice a lot of watt dishes, which refers to the traditional Ethiopian stew, made with your choice of beef, chicken, lamb, or vegetables, in varying degrees of hot and spicy; the alicha watts are milder and more delicately flavored. You might share an entree -- perhaps yegeb kay watt (succulent lamb in thick, hot berbere sauce) -- along with a sampler platter of five vegetarian dishes, served with tomato and potato salads. Some combination platters comprise an array of beef, chicken, lamb, and vegetables. There's a full bar, and the wine list includes Ethiopian honey wine and beer.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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