Doro Soul Food
Soul food restaurant · U Street
2108 8th St NW, Washington, DC 20001
Highlights
Ethiopian-spiced fried chicken, mac & cheese, cornbread
Ethiopian-spiced fried chicken, mac & cheese, cornbread
"This takeout joint on H Street blends two of our favorite things: soul food and Ethiopian cuisine. The fried chicken is coated in a buttermilk marinade made with berbere, an Ethiopian spice blend that consists of chili peppers, coriander, garlic, and ginger. The result is crispy skin that turns this caramel red and meat that’s packed with flavor. You can choose your spice level for most dishes, ranging from a mild “Naked” to “Burna Boy” hot. Weekends tend to get busy here and the restaurant doesn't offer indoor dining, so skip the long lines and order online beforehand." - omnia saed
"This take-out joint on H Street blends two of our favorite things: soul food and Ethiopian cuisine. The fried chicken is coated in a buttermilk marinade made with berbere, an Ethiopian spice blend that consists of chili peppers, coriander, garlic, and ginger. The result is crispy skin that turns this burgundy-caramel red and meat that’s packed with flavor. You can choose your spice level for most dishes, ranging from a mild “Naked” to “Burna Boy” hot. Weekends tend to get busy here and the restaurant doesn't offer indoor dining, so skip the long lines and order online beforehand." - tristiana hinton, omnia saed
"This take-out joint in Shaw blends two of our favorite things: soul food and Ethiopian cuisine. The fried chicken is coated in a buttermilk marinade made with berbere, an Ethiopian spice blend that consists of chili peppers, coriander, garlic, and ginger. The result is crispy skin that turns this burgundy-caramel red and meat that’s packed with flavor. You can choose your spice level for most dishes, ranging from a mild “Naked” to “Burna Boy” hot. Weekends tend to get busy here and the restaurant doesn't offer indoor dining, so skip the long lines and order online beforehand." - Omnia Saed
"For his sophomore project in D.C., Eater DC’s 2021 Chef of the Year Elias Taddesse remixes American soul food with East African spices at a tiny new carryout counter. The anticipated follow-up to the Ethiopian chef’s acclaimed burger bar Mélange swings open with fiery pieces of fried or char-grilled chicken, black cumin cornbread, doro wat-spiced macaroni and cheese, and turmeric-tinged coleslaw, mashed potatoes drizzled with timiz peppercorn gravy, and collard greens braised with smoked turkey and Ethiopian spices. Open for takeout and delivery at 11:30 a.m. (closed Mondays)." - Tierney Plumb
"A takeout-and-delivery spot from chef Elias Taddesse that fuses Ethiopian culinary traditions, American soul-food formats, and fine-dining technique through fried chicken. Nearby Howard University, the kitchen offers bone-in fried and char-grilled chicken, sandwiches, and sides such as black cumin qibe cornbread, doro-wat–spiced macaroni, and turmeric coleslaw. Amish birds are fried in a blend of oil and niter kibbeh and can be ordered naked, berbere-spiced, or mit mita (very hot); there is also a vegan option built from jackfruit and pea protein." - ByKate Kassin
