WHY Diverse Ethiopian flavors elevated for a white-tablecloth world. WHAT Proprietor Genet Agonafer’s restaurant is the only one of its kind in Little Ethiopia, a serious, almost formal place unlike its more casual neighbors. But Meals by Genet isn’t stiff—it’s homey and warm and alive with spice. The menu is succinct, consisting of a half-dozen [...]
October 28, 2011 | Posted in
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WHY Neophytes can get a taste of the authentic Ethiopian culinary experience, and seasoned cooks can find exactly what they need (including three kinds of cardamom and green coffee). WHAT The meats are cut specifically for Ethiopian dishes, and the spice blends—including berberé, awazé and Nit’kr k’ibé spiced butter—are made in-house. Also on offer in [...]
October 28, 2011 | Posted in
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WHY Hearty stews made from chickpeas and lentils accompany plenty of vegetable side dishes, like greens with garlic or tomatoes with green pepper, while the fluffy injera bread adds healthy touches like flax, sunflower seeds and sesame. Flaxseed and barley also make appearances in smoothie-like drinks. WHAT Most of the Ethiopian restaurants on Fairfax serve [...]
October 28, 2011 | Posted in
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WHY Friendly Ethiopian food and even friendlier live jazz—with no cover charge. WHAT This simple little spot is fun for a change-of-pace dinner: tasty Ethiopian food, with some American soul food for good measure, paired with jazz on weekends and Wednesdays and comedy on Thursdays. 6039 Washington Blvd., Culver City, 310.202.6633, industrycafeandjazz.com. L & D [...]
October 28, 2011 | Posted in
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