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 stews and accompanying small plates of vegetables.Dorowot is essential, chicken stewed in a red pepper sauce alight with ginger and clove. Equally pleasing isyebere siga tibs, beef sautéed with onions and green chiles. But just as important are those vegetables: tender orange split peas; puréed sunflowers with jalapeño, onion, olive oil and lemon juice; and green lentils fortified with Ethiopian mustard.
WHO African food fans and vegetarians seeking serious flavor.