Nestled on Pico Boulevard, this cozy Ethiopian gem serves up traditional, hearty stews and flavorful kitsch with injera, and it’s always buzzing with satisfied diners.
"While technically a few blocks from the official neighborhood borders, Awash is a heavy hitter of Ethiopian cuisine. Beef is the specialty here, whether raw as kifto smothered in chile and butter, or sauteed with onion and garlic as tibs. The space is rather tight and nearly always busy, so grab a drink at the back bar and save room for some traditional honey wine with your meal." - Oren Peleg, Eater Staff
"Just around the corner on Pico is Awash, a small Ethiopian restaurant that does meat better than most other places in the area. They offer vegetarian selections, of course, but stick to the beef and poultry here. Particularly, the special kitfo—an Ethiopian-style steak tartare mixed with spicy mitmita seasoning and homemade cheese." - Brant Cox
"This small Ethiopian restaurant does meat better than most other places in Little Ethiopia. They offer vegetarian selections, of course, but stick to the beef and poultry here. Particularly, the special kitfo—an Ethiopian-style steak tartare mixed with spicy mitmita seasoning and homemade cheese." - Brant Cox
"If Lalibela and Rahel are our go-to temples of vegetables, then Awash is whatever the opposite of that is. Sure, there are plant-based dishes on the menu here, but what you want to focus on at this Ethiopian restaurant is (to paraphrase an Arby’s tagline) the meats. We particularly like the breaded chicken cutlets, steak with rice, and the “Special Kitfo” that’s an Ethiopian-style steak tartare mixed with garlic, onions, and jalapeños. Available for takeout, call (323) 939-3233 to place an order." - brant cox, kat hong
"After months of ordering only takeout from restaurants, I finally broke my streak for the love of kitfo — an Ethiopian dish of raw chopped beef with clarified butter and mitmita (chile powder). The fine folks at Awash don’t serve this specialty to-go, which makes sense given its delicate composition, so my husband and I decided on-the-spot to dine on one of the restaurant’s two tables on Pico Blvd. Laced with warm cardamom and a rush of heat, the buttery beef was a total flavor powerhouse. The injera’s inherent tang kept the meat’s richness in check, while striking a beautiful balance of textures. —Cathy Chaplin" - Eater Staff
