Brothers Tefera and Getachew Zewdie continue to please diners late into the evening at their popular Dukem Ethiopian Restaurant in the U Street Corridor. Dukem offers an authentic cultural experience, from the straw tables (mesobs) and native artwork to the injera, the soft, spongy flat bread used in lieu of utensils to soak up the aromatic stews. 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.
Full bar. Serving lunch and dinner until late-night daily.
Washington City Paper: Best Ethiopian Restaurant, 2011 readers' poll
"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