Adriano I.
Yelp
Fantastic Ethiopian food.
A bit more homestyle and less americanized than Desta (which I also adore, but it scratches a different itch.) Food is prepared with obvious care--little touches like caramelized tomatoes served with the dereke tibs are appreciated. Portion sizes are generous. Prices are a little higher than the median for Ethiopian food around the metro area; cf. spots like Embilta or Bahel, which cost a bit less for food of comparable quality. Still, Mela's atmosphere makes it worthwhile--very polished dining experience. Staff is warm and friendly, and the owner is often behind the bar--extremely nice guy, and apparently the recipes are his wife's originals. Highly recommended.
Endnote: I saw another review complaining about "unusually dark injera." A darker color usually just means that the injera in question has a higher proportion of teff (as opposed to lighter injera, which tends to be 50/50 teff and wheat.) Full-teff injera tends to be a bit more sour, but this is often seen as a positive by aficionados of Ethiopian food, as it's more authentic. Desta, for instance, offers 100% teff injera at an extra charge vis-a-vis their usual injera. I don't know what blend Mela uses, but dark injera is not an indicator of bad quality, and anyone who says otherwise doesn't really know what they're talking about :). Harry Kloman's lovely book "Mesob across America" is an excellent resource for those who would like to learn more.