Elfegne

"In the mouth-watering Ethiopian food hub that is Adams Morgan, Elfegne takes the top spot. The sambusas—filled with a brilliant ratio of black peppers, onions, jalapeños, herbs, and lentils—are dangerously difficult to stop snacking on. Tibs take center stage here, so meat lovers might struggle to narrow it down. We suggest the deliciously savory doro tibs, spicy boneless chicken served in a soul-soothing chili pepper sauce, topped with a hard-boiled egg and spiced butter. And if you could use a post-meal pep-in-your-step, order a pot of Ethiopian coffee." - omnia saed, mekita rivas

"In the mouth-watering Ethiopian food hub that is Adams Morgan, Elfegne takes the top spot. The sambusas—filled with a brilliant ratio of black peppers, onions, jalapeños, herbs, and lentils—are dangerously difficult to stop snacking on. Tibs take center stage here, so meat lovers might struggle to narrow it down. We suggest the deliciously savory doro tibs, spicy boneless chicken served in a soul-soothing chili pepper sauce, topped with a hard-boiled egg and spiced butter. And if you could use a post-meal pep-in-your-step, order a pot of Ethiopian coffee." - Mekita Rivas

"Known for using chicken breasts and a distinct sweetness from 100 pounds of onions per batch, Elfegne offers a traditional coffee ceremony experience." - ByLenore T. Adkins

"Elfegne's exquisite kitchen in D.C. artfully mirrors the fascinating nuances of Ethiopian cuisine. Injera becomes the vessel for savoring dishes like awaze tibs, featuring tender lamb cubes simmered to perfection in a smoky, brick-red berbere. Crowned with greens, spicy lentils, and potatoes, each dish at Elfegne is a celebration of Ethiopian culinary mastery." - Ty Gaskins

"This is the new chapter for D.C. Ethiopian mainstay Zenebech; the makeover is a nod to the area where kings and queens were served throughout the country’s history, and the menu has received some updates as well." - Missy Frederick, Eater Staff