Das

Das
Das

Ethiopian food remains a distant concept to many.For Georgetowners, Ethiopian dining means Das, which over the past six months has transformed from the former Zed’sto become apowerhouse in the niche market. If you’ve never tried Ethiopian food before, Das prevails as the premierplaceto taste it.Theknowledgeable staff delights in advising guests about the menu and customs of Ethiopian dining. One of Das’ erudite servers was quick to assist her guests about one such custom: Injera.All Das’ dishes arrive with Ingera, a spongy yeast-risen flatbread. Guests use this Ethiopian staple as a utensil to scoop up their main course. “It tastes even better if you use a little less of the bread and get more food,” she suggested. Das has a variety of traditional dishes, complete with Injera, that are sure to surprise. One such dish is theChicken Doro Wat, a peppery poultry delight. The chicken arrives moist and tender in a spicy red sauce complimented by a hard-boiled egg. Though Doro Wat is reserved in its homeland for holidays and special occasions, by popular demandDasserves it everyday. Another favorite dishis the SteakTibs. These diminutivecubed streaks are paired with hot green peepers, sautéed onions and fresh juicy tomatoes. The seasonedvegetables and Das’ specialty sauce successfully create a strong, but not overpowering,flavor combination. For those with a braver tongue, Das Owner and hospitality expert, Sileshi Alifom recommends the Kitfo, a steak tartare. The chef’s spices alight the Kitfo with a salty gusto amplified by a robust spicy wallop. After dinner,Alifom remindsthatthere are no true Ethiopian desserts. Most natives prefer fresh fruit as their after-dinner indulgence. However, if you are soinclined, Das has created a dessert menu complete with delicious variations on everyone’s favorites, like Chocolate Fondant. Not only does Das acquaint guests with Ethiopia’s savory selections, it also seeks to bathe them in a chicambiance. Traditional artwork spans the walls and soft music welcomes Das’ eclectic customers toward the table’s treasure and the staff’s service expertise.
“All Ethiopian food is pretty much the same. If you go to 14th street they’ll have a similar menu. The difference is in the consistency side. The difference is in the presentation,” says Alifom. “The difference is service, and our main focus is service.”

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Fri, 29 Aug 2014 22:09:21 -0400

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