Meskerem Ethiopian Restaurant DC

African
2434 18th Street Northwest, Washington, DC 20009 2434 18th Street Northwest, Washington Directions
This place has not been rated by customers.
82% of 572 customers recommended
This place is closed.

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About this Business

  • Cuisine
    Ethiopian, African, Fast Food, Vegetarian, Healthy
  • Meals
    Breakfast, Lunch, Dinner
  • Price
    $15-$30
  • Cuisine
    Ethiopian, African, Fast Food, Vegetarian, Healthy
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Vegan Options
    Yes
  • Show Less

Tips

169 Tips
Verified
Report | a year ago
upstairs is the best!
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Verified
Report | 2 years ago
Love this place- my favorite and most authentic Ethiopian place in DC.
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Verified
Report | 2 years ago
Fine, but not stand-out as Ethiopian food goes.
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Verified
Report | 2 years ago
The food was Awesome! I'll be going back!
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Verified
Report | 2 years ago
The sampler plate was awesome. The Ethiopian beer was great!
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Verified
Report | 2 years ago
Being willing to try new and unusual foods.
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Verified
Report | 2 years ago
Great food. Rude waitress. Good deal.
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Verified
Report | 2 years ago
The quality and quantity has definitely gone down
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Verified
Report | 2 years ago
Food was excellent!
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Verified
Report | 2 years ago
One meal is more than enough for one person; so consider sharing a meal and getting an app.
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From Our Editors

Meskerem Ethiopian Restaurant takes its name from the first month of the Ethiopian calendar, which typically signifies the end of the three-month rainy season and the beginning of more favorable weather. The chefs draw inspiration from this sense of joyous bounty while preparing the menu of spicy stews, sautéed meats, and puréed vegetables, which they serve atop family-style platters perfect for sharing. Instead of relying on the silverware or grease troughs typically found in many American restaurants, they line each communal platter of entrees with spongy injera, a sourdough bread made from teff or fermented whole wheat that allows diners to scoop individual bites off the serving trays. The injera's slight tang lends a distinctive flavor to the rest of the cuisine, which includes lamb in a mild blend of string beans, carrots, and potatoes as well as collard greens in a berbere sauce, a spicy concoction that draws heat from its eponymous Ethiopian pepper.

The owners also work to replicate and share Ethiopia’s high regard for community and relaxing meal times by inviting guests to cluster around their low-slung tables and recline on one of the dining room's 100-year-old chairs.

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Meskerem Ethiopian Restaurant DC

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