"This one-time carryout spot has evolved into a full-service restaurant, with a second location in Baltimore. Fans know to order the vegetable-filled sambusa pastries, chile-spiked fava beans (a breakfast favorite), and zesty doro wat chicken stew. The entire menu pairs perfectly with a cold glass of mango juice. Most evenings, Dukem maintains a late-night club vibe with live Ethiopian music and a full bar." - Eater Staff, John Besche