The large local Ethiopian community has encouraged a wealth of restaurants to cater to its countrymen. Few are less than good, because in this highly competitive environment, they must please the tastes of a large Ethiopian clientele. All share almost identical menus, which feature spicy, currylike stews called wats; alechas, their mild, subtly sweet counterparts; a sauté of beef strips with onions and fresh chilies; a deliciously spicy version of steak tartare called kitfo; and assertively spiced cold preparations of mixed vegetables, lentils, or yellow split peas.
Here you'll sample Ethiopia's limited culinary repertory at its best: The sauces of its wats are more concentrated in flavor; its alechas more complexly seasoned; and the injera--a crepelike bread that, in lieu of tableware, is torn into small swatches to pick up morsels of food--is wonderfully light. This fine kitchen offers a few specialties, the best is cubes of beef stewed with collard greens ..." >>more
Author: Elise Hartman Ford
''Though Ethiopian cuisine has long been popular in Washington, few restaurants can match Zed's truly authentic, high-quality fare. Zed's is a charming little place with indigenous paintings, posters, and artifacts adorning pine-paneled walls. Tables are set with fresh flowers, and Ethiopian music enhances the ambience.
Diners use a sourdough crepelike pancake called injera to scoop up food. Highly recommended are the doro watt (chicken stewed in a tangy, hot red chile-pepper sauce), the infillay (strips of tender chicken breast flavored with seasoned butter and honey wine served with a delicious chopped spinach and rice side dish), flavorful lamb dishes, and the deep-fried whole fish. Vegetables have never been tastier. Consider ordering more of the garlicky chopped collard greens, red lentil purée in spicy red-pepper sauce, or a chilled purée of roasted yellow split peas mixed with onions, peppers, and garlic. There's a full bar, and, should you have the inclination, there are Italian pastries for dessert..." >>more
by Seth Binder and Katie Ratzan
''... Although seemingly very fancy inside, we felt comfortable in our every-day attire. When we first got our menus we realized that we didn't know the first thing about Ethiopian food. Fortunately, each item was explained in English. Being ravenous carnivores, we selected dishes containing lamb, chicken and beef. For an appetizer, we split zilzil tibbs (for those uneducated Ethiopian cuisine this is strips of beef in red pepper sauce). Our entrees were spinach and rice with chicken and yebeg kaey watt (lamb pieces simmered in red pepper sauce).
All the dishes come with injera, a crepe-like, spongy sourdough bread. The secret of the bread is in the way that you use it. When our appetizer was served, we noticed that we had no silverware and looked at each other rather quizzically. Our waitress smiled when she realized that we had no idea how to even begin eating our food. She quietly instructed us how to eat Ethiopian-style - we had to use the injera to scoop up the pieces of meat. When the waitress brought out our entrées, we understood that "Ethiopian-style" eating does not pertain solely to the appetizers. ..." >>more
The GW Hatchet
Zed's deserves a shot - by Natasha Pavlovich and Leah Seldin-Sommer
If you have been to Georgetown, you have seen it; in fact, you have probably made a comment about its name. We wanted to unlock the mystery behind the big white building that we have all seen but never ventured into.
The exterior of Zed's mirrors the understated and elegant interior of the restaurant. The dining room is white and dimly lit. The heavy, black and red hand-woven carpets coupled with the mirrors and tasteful African décor give it a pleasant touch.
Though the menu seems self-explanatory, virgins to Ethiopian dining should keep in mind that the food is eaten with one's hands by using pieces of injera, spongy Ethiopian flat bread. So while the menu may say "pieces of meat," the majority of the entrees are stewed and accompanied by some type of sauce. All the servers were very knowledgeable and accommodating and welcomed questions about the cuisine.
For an appetizer, we shared the Mushroom Inguday Tibbs, priced at $5.95. The name of this appetizer might sound exotic, but basically it was a plate of diced mushrooms lightly sautéed (and by that we mean practically raw) with onions, tomatoes, and bell peppers in Chili powder. The first bite tasted somewhat promising; after a few more bites we realized that the mushrooms were undercooked and the whole thing was pretty bland..." >>more
The Georgetown Independent
Zed's Ethiopian: A Tasty Alternative on M Street -
By Vera Scheidlinger
"... Ever since I arrived at Georgetown, I've had the hankering to sample as many different types of ethnic foods as possible. Recently, I've been obsessed with the idea of Ethiopian food. Of course, I have that one friend who always makes some snide comment whenever I mention my desire to consume some Ethiopian cuisine: "What, are you on a diet?" or "Ethiopian food? What do they serve you? Nothing?" All off-color jokes aside, I was determined to send my taste buds to Africa, and I finally got my chance at Zed's, an Ethiopian restaurant in Georgetown.
The restaurant is located on the corner of 28th and M St., an easy walk from campus through the shopping Mecca of Wisconsin and M. The building itself is an attractive, whitewashed, two-story affair with a small patio overlooking M St. for fair-weather dining.
You enter through the door on 28th St into a small alcove covered in framed photographs, and are greeted by the owner, a compact woman with short-styled hair. As she goes into the restaurant to pick the perfect table, you may wonder why she looks so familiar, only to realize that all the photos on the wall are of her and a wide variety of distinguished guests, including Madeleine Albright, Chris Tucker, Senator Clinton, Mayor Rudolph Guiliani and Clint Eastwood (my personal favorite). Reservations are recommended for dinner, so if your parents are coming for Parents' Weekend and have already promised to take out all 25 of your new best friends, call ahead. Otherwise, walk-ins are welcome, and even when the downstairs is full, the second floor bar has plenty of seating. Also, don't worry about your country parents making a bad impression; the restaurant is suitable for both the casual diner and the well-dressed Georgetown elite.
The interior décor is classy but understated,..." >>more
Tops among many Ethiopian restaurants in D.C., spicy fare is served atop-and scooped up with-pieces of spongy bread known as injera (fingers only, in true Ethiopian fashion)..." >>more