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| Taken from the Ethiopic website |
12:01 - Ethiopian food has always topped my list of cuisines to try. After watching Marcus Samuelsson win Top Chef Masters, I was dying to get my hands on some. Washington DC has a surprisingly concentrated population of Ethiopians who start amazing restaurants. One such restaurant is Ethiopic on H Street. This quiet and romantic cafe boasts of some delicious Ethiopian food.
For those Focus Foxies not familiar with Ethiopian food, the closest relative would be Indian food (second or third cousin type of relative). Ethiopian food packs a curry like punch and the flavors tend to build over time. A staple in any Ethiopian dish is the spongy sourdough bread called injera. Injera serves as the base of each meal in which each meat or veggie dish is rolled up in. At Ethiopic, we ordered lamb tibs and fosolia caramelized. Lamb tibs consisted of spiced lamb chunks with jalapenos; the lamb was a bit tough but spiced nicely. Fosolia caramelized involves green beans, carrots and caramelized onions soaked in balsamic vinegar. If I could make any type of vegetable dish in the world, it would be fosolia. Believe me, since this night, I have tried....and failed. The final (and pretty much Texan part) side order included a pico de gallo mix of tomatoes and jalapenos. As far as wine selection goes, I highly recommend the honey wine which is a Ethiopian specialty. Sweet like the name suggests, honey wine helps mellow out the spiciness of the food.
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| I stole this one too from Ethiopic. I completely forgot to take pictures |
I recommend trying Ethiopian food out; you will not regret it. You should bring a whole pack of Focus Foxies with you because Ethiopian is meant to be shared family style. If you decide to go to Ethiopic specifically, get a reservation at one of the alcove tables. It is pretty secluded from the rest of the cafe, but watch out for the lowered ceilings. True story.
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