Local fans of the popular Dukem Ethiopian Restaurant in Washington, D.C., rejoiced when brothers Tefera and Getachew Zewdie opened a second location in Baltimore in late 2004. Dukem offers an authentic cultural experience, from the straw tables (mesobs) and native artwork in the newly opened upstairs section to the injera, the soft, spongy flat bread used in lieu of utensils to soak up the aromatic stews. Diners can choose between seats in the boisterous downstairs bar or in the more spacious second-floor space. Plenty of vegetarian options dot the menu, which offers variations on traditional Ethiopian stews (wot), stir-fries (tibs), and the traditional kitfo, minced beef in a spicy sauce. Combination platters allow curious diners to mix and match, pairing minchet abesh (mild beef and green pepper sauce) with a spicy lamb wot. Fresh fish is also available, as well as sides such as cabbage, potatoes and a tangy tomato salad. Price points are slightly lower than at the D.C. location.
Full bar. Serving lunch and dinner daily.
"We like the various lamb dishes and there is doro wot (chicken stew) and goden tibs (beef short ribs), plus vegetarian and fish and vegetable combinations."
— Gayot