Desta Ethiopian Kitchen

"After 19 years of business, Desta Ethiopian Kitchen announced on social media that it’s moving from its original location on Briarcliff. The restaurant will move to The Village at Druid Hills this winter. The date for the grand opening has yet to be announced. There is an additional location on Marietta Boulevard. The one in Emory Point is temporarily closed." - Henna Bakshi

"This Ethiopian restaurant institution includes a drive-thru. Call ahead to order for pick up at the window. Make sure to try the goden tibs (short ribs), the sambusa stuffed with beef or lentils, or one of Desta’s meat, vegetarian, or vegan platters." - Eater Staff

"With two locations now in Atlanta, this restaurant institution focuses on traditional Ethiopian dishes. Founded by Ash Nega and Titi Demissie, Desta began life as a bite-sized restaurant accommodating only eight diners inside. These days, the sprawling Briarcliff location and the newest location on Marietta Boulevard serve Ethiopian breakfast staples like kinche (cracked wheat porridge with Ethiopian butter and spices), as well as sambusa stuffed with minced beef or lentils, goden tibs (short rib), dinech wot (potato stew), and beef or salmon kifto wraps. There’s also a full vegan menu and a variety of drinks to choose from, including Ethiopian tea." - Carolyn Desalu

"We all have those friends who change their diet just as often as the IT department forces us to change our system password. Just three months ago, they were on keto, then they’re vegan just on weekends, and now they only eat things that start with an L. Who knows why? But here’s what we do know: Desta is the best place to meet that friend for a satisfying meal you can both love. Located in a shopping center, Desta’s Westside Village location is a casual scene, reminiscent of any old-school neighborhood restaurant. There’s not a lot to focus on—just a few framed photographs, booth seating along the walls, and tables in the middle for large parties. Afrobeat or R&B hits play in the background to set the scene. But diners aren’t here for the aesthetics; they’re here for their favorite Ethiopian staples like Kitfo and Gored Gored, which come quickly out the kitchen. Desta has a menu to appease everyone–vegans, low carb dieters, and even your friends who can’t handle much spice. It’s even perfect to take a first date because sharing a basket of injera is probably how Pixar would re-envision the Lady and the Tramp scene. But Desta also serves big bowls of pasta, so you can still do the spaghetti kiss thing if you’re really invested. Food Rundown Sambusa These spring roll wrappers are stuffed with either savory lentils or minced beef, then fried for a perfect crispy shell and served with a sweet chili dipping sauce to dial up the heat. Sadly, these are just an appetizer, so only two come with the order, but we double up every time. photo credit: Amy Sinclair Tibs Whatever your choice of protein, from lamb or salmon to filet mignon, that meat is going to be cubed, seasoned and sauteed with tomato, onion, and pepper. We like our tibs to be laid over shiro–a stew of pureed chickpeas, which is a thick sauce we’d gladly eat by the spoonful. photo credit: Amy Sinclair Vegan Platter All the vegetable sides are well-seasoned and cooked without meat or animal products—though the shiro can be made with butter or olive oil, so ask about that one. But everything from the mushroom stew to the gomen are so satisfying that they may make you consider a foray into veganism. Pasta If you are in a carb mood, find your way to the pasta options for a big serving of spaghetti drenched in Ethiopian flavors and your choice of protein. We like it with the salmon or with Kifto, a seasoned, raw minced beef (or done well if you also prefer)." - Nina Reeder

"This Eater 38 essential restaurant offers Ethiopian fare for takeout, delivery through UberEats and GrubHub, and via its drive-thru. Call to order, and pick up food at the drive-thru window. For first-timers to Desta, try the tibs — protein of choice cooked in spices, onions, tomatoes, peppers, and olive oil." - Eater Staff