clean decor, loved greens, big groups, great dietbreaker, subtlely delicious food, great everything
This is fine dining Ethiopian. Incredible ingredients and flavors. The vegetarian combo includes a small taste of all veggies on the menu - a must order. Dorowot chicken stew is a signature dish. Steak tartare in Ethiopian butter is warm, rich and satisfying.
Generally, good! But the portions were a little small, and the lamb dish was, well,. I went to Ghenet on the recommendation of an Ethiopian. I liked it, in general. The food was generally good. The main drawback was that we ordered lamb. The meat was tasty, but it was riddled with bone fragments and it made eating it somewhat treacherous for us. We commented about this to all three people who waited on us and they said that their butcher "does it that way." Even the chef came out to talk to us about it and she seemed totally sold on the idea of how the meat is prepared. But, when you hack lamb to the point of leaving small pieces of bone in it, it makes eating it a PITA. Overall, the food was pretty good, but not great. The service was excellent and the atmosphere was good too. We walked around the block and found that most of the Ethopian places were not very busy. We wouldn't extend ourselves to get back to Ghenet any time soon. So far, we have not found anything as good as Assab Eritrean in San Francisco (see my review of that). I understand that Ethiopian and Eritrean are not identical cuisines, but to our unrefined palates, we'd be happy with Assab any time.
Amazing!!!. Everything about this place was great, most especially the Doro Wat! My goodness, the sauce just melted in my mouth and the spices were just right! Loved the greens as well. I went for the first time on Friday night and I am seriously thinking of going back tonight (Sunday). Amazing and the chef could not be more gracious. Just great!
New to the Tastebud, but not new to the neighborhood!. As my first Citysearch review, I am honored to start with Meals By Genet. Genet is a well known caterer for UCLA events, but her restaurant on Fairfax is private (without being exclusive). It is only open for dinner because she is the only cook in the kitchen and spends the day preparing and slow-cooking her foods for the night. There is not another restaurant I can think of that gives such attention to quality, over business. The decor is clean and white with accents of African culture. A large mirror in the back overlooks and elongates the entire room. The food is subtlely delicious. I had the steak tartare and it was simply luscious. It was a meal all in itself, not like other restaurants where they only serve it as an appetizer. The butter completely melts the meat in your mouth. Not the greatest thing if you are on a diet, but a GREAT diet-breaker! I would suggest this place for big groups ready to try something new together.
Best Ethiopian Restaurant in L.A.. This is the best Ethiopian restaurant in LA. Try the doro wot - it's made over 3 days of slow cooking, marinating, and other such wonders, and it tastes that good. The vegetable platter has 12 different kinds of veggies and lentils (in contrast to the usual 6 at other places) and each one has a distinct flavor. The ambience is great too - upscale elegant albeit with a TV in the corner. Wine selection is limited, but the food is just so good that it doesn't matter at all.
Little Ethiopia's only white tablecloth restaurant features much praised dorowat stew, traditional tibs and more, all using imported native spices..
More like a small New York-style bistro--stark white walls, minimalist African decor and only 12 tables in total--this casually elegant eatery is 180 degrees from most of its neighbors. The other big difference is the owner herself, Genet Agonafer, a seasoned caterer, is usually holed up in the kitchen crafting her signature dishes. The dorowat, a spicy chicken stewed in peppers, is much heralded. Sautees, or "tibs," include onions, green chilis and special butter; preparations include beef, chicken or tofu.
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