Mélange Drops Another Ethiopian-American Remix in the Form of a Kikil French Dip | Eater DC

"Since opening in September, I've been wowed by chef Elias Taddesse's Mélange, where he punches up American fast food with touches of haute French technique and traditional Ethiopian ingredients. To start February he added a Mélange-style French dip — his first new Ethiopian-American remix since introducing the city to doro wat-style fried chicken and beyaynetu (veggie platter) patties. The new sandwich starts with whole ribeyes aged in a coating of niter kibbeh (clarified butter seasoned with aromatics, herbs, and spices) and is topped with caramelized shallots, sliced jalapenos, and a senafich (Ethiopian mustard seed) cream sauce; an accompanying broth nods to kikil, a thin stew traditionally made with potatoes, turmeric, and lamb or goat. It's available in limited quantities for pickup only at $16. Mélange is also selling keto-oriented items: an $18 box with braised short rib, wild mushrooms, smoked beef fat–poached cabbage, and marrow jus, and a $9 grilled avocado salad with crème fraîche chive vinaigrette and greens." - Gabe Hiatt