Betty Market & Restaurant - Inglewood

The "market" is just a bookshelf, stocked with spaghetti and spices, bag of ingredients most interesting. If I were a better cook...okay a competent cook at least, I'd want to buy and try. 

Instead, we let them cook for us, this lovely, kind, welcoming family, and it is the kind of food a friend would serve you if they wanted to treat you, to warm your soul after a difficult week. 

Kitfo is barely-cooked beef, though we opt for medium rare. The butter and the herbs bring out the gamey, beef savor, with dots of cottage cheese adding those rich, milky notes. 

 

Jalapenos give Nech Ribeye Tibs some spice. Onion is aromatic and garlic gets some attitude. The bits of beef are tender, and the sauce soaks deep into the injera. 

Great food at a super-casual quick-lunch cafe. It's a hole in the wall for sure, and it happens to be next door to the South Bay's best cheesecake. Come one and come all for a most satisfying sequence of food and sweets.

Lalibela UPDATE - Los Angeles

Omg they showed up on Doordash. 

It's a small long distance fee for a hell of a drive, but LA and maybe the world's best Doro Wot is worth it. Theirs is a depth which no others can approximate, and I don't know if I truly understood the hype behind this Ethiopian essential until I tried Lalibela. The chicken is so tender, but nothing beats the egg. The sauce is dark and buttery, earthy and profound, savory and rich. It's long and it lingers, a melange of sweet and savory notes that make it move. It soaks into the airy crevices of the spongy injera, and sweet meets sour for an elemental balance that's second to none. 

It can never be said that Lalibela lacks versatility as this wildly different dish of Yebeg Tibs is something that sings. Cubes of lamb sit in a sea of spicy butter, flavors heightened with herbs that enhance the meat and aromatics. 

The Veggie Combo is best for balancing out the meats, and the special one with Fish just caught my eye. 

A whole grilled trout is too good not to take, but I won't be getting that again. This previously fresh fish is drydryDRY, overcooked to the point of jerky, a shameful waste of something special. 

The rest of the veggies are great, highlights include a punchy sauce for the lentils in the miser wot and fantastically fresh collards in the gomen.

Fish-fail aside, Lalibela is still lovely. The doro wot has flavors that transcend all reason, and that they retain my favor. 

Emma Habesha - Inglewood

Another Ethiopian place within doordashing range?? Just when I think my life can’t get better, here comes Emma Habesha. 

Their Doro Wot is delicious, some sweet and sour nuances, plenty of depth to the sauce. I do wish it was a bigger portion, but two drums and an egg seems standard - I just want more of the good stuff.

Awaze Tibs are alright as well, tender beef but not quite the punchy, memorable burn that you get from Queen of Sheba. 

The Veggie Combo is so fresh and so clean, the collard greens in particular. The other items are as expected, straightforward lentils and whatever. A bit bland but not a bad option for lighter sides. 

At the end of the day, I think I prefer Queen of Sheba. The flavors of Emma are mostly faultless, but a bit too clean so that they feel almost sterile.

Queen of Sheba Ethiopian Restaurant - Inglewood

It's not so easy to pop over to Little Ethiopia when the injera craving hits, but from Inglewood's Queen of Sheba, Doordash will deliver. 

The injera is airy and sour-fresh, and the presentation is neat and clean, even in a styrofoam take-out box. 

Longtime staple Doro Wot hit the spot, and what's not to like about a buttery, sweet and stewy chicken leg with a spice-soaked egg? 

Doro wot was what I wanted, but what I needed was the Lamb Awaze Tibs. The pepper sauce is sweet and red-hot, and there's a buttery fragrance to finish with a flavor that lingers long after you've swallowed. And something about that buttery pepper sauce with the rich gameyness of the lamb makes you want more and all you can do is eat until you can't. 

The Vegetarian Combo is great for a variety of solid sides so you're not just eating meat. Red lentils are rich, and a yellow split pea is hearty and sweet. Collard greens are a much-needed leafy break between meaty bites, and a stewed cabbage and carrot are a comfort. 

Good food overall, great tibs that are actually better than Messob. I love the location as it's closer to the South Bay, but I do think they could hold their own in Little Ethiopia as well.

Lalibela Ethiopian - Los Angeles

Rain, rain, keeps everyone away so we get this whole restaurant to ourselves for our random Wednesday lunch. 

It's early enough for Coffee, and it's never too late for this bold, fruity brew. Add a spoonful of sugar to taste, sip slowly. 

Does coffee go with Doro Wot? A surprising but wholehearted yes. The fruity notes brighten the earthy notes of the spices, bold and bitter with bits of burning brightness. Confirmation bias be damned, this does taste different from any other doro wot I've tried, and though the spices check the boxes, there is something more memorable about these flavors. New angles are unlocked as you eat, and no two bites are the same. 

I can never resist the richness of a Kittfo. Is it meat-butter or butter-meat? At Lalibela it's delightfully hard to tell. Chopped so finely it turns to liquid silk on the tongue, buffered by a creamy cottage cheese, this is another dish that evolves as you eat, a gorgeous gasp of meaty steak and milk. 

It's impossible to finish a meal at any Ethiopian restaurant, but it all warms up so well. The trick is to melt the ghee without cooking the kittfo, but it all makes a beautiful morning-after meal. Come to Lalibela anytime you're around. It's unforgettable food and food for days, and it's all just so fantastic. 

Messob UPDATE - Los Angeles

Last review of the year to complete my 100, for a restaurant that completes me. I love you Messob! 

There's no equivalent experience to sitting at a table sharing a steaming injera, but the Super Messob Exclusive travels just as well if not better. Where other foods get soggy, the sauces have more time to soak into the bread beneath. 

They divide this meant-for-two combo into two take-home boxes in case you shouldn't share or if you don't want to share with your spouse. Start with a heaping helping of Doro Wot to the left, fall-off-the-bone chicken stewed in an earthy red pepper sauce. Other meats include square of Siga Wot, beef in the same sauce; Yebeg Siga Alicha, cubes of lamb in a yellow, very mild, almost-curry; tender Tibs, a buttery stirfry of beef cubes, and my favorite ground beef with assertive spices. Moving on the veggies, there's Yemisir Wot, that rich red pepper sauce on lentils; Yater Alicha, the only split pea stew I'll ever eat; fresh Collard Greens; Yatakilt Alicha, potato and carrot in a yellow comfort stew; and Tomato Fit-Fit, bits of injera tossed in tomato. 

Grab your injera and dip a little into every dish. Alternate your veggies, rotate your meats. This platter is a playground for the palate, with all sorts of flavors and all sorts of spices. It's a sampling of some of the best of Messob, but don't hesitate to add on some house specials if you're serving and sharing with a party bigger than two. I think I'll try a few new things next time I order, but it really says something that I still love this sampler platter after seven years of going to Messob!

Meals by Genet - Los Angeles

Meals by Genet is supposed to be Little Ethiopia's best kept secret, but now that it's becoming known as the Mindy dining project, I'm not so sure it'll be a secret for long. 

We waltzed into this obscurely pretty location with a sleek, simple-yet-chic dining room that makes you feel never quite elegant enough, and opened with some Ethiopian beers. The St. George is a smoother lager, and the dark-and-stormy Hakim is something special.

And we knew Meals by Genet was something special right when we sat down. Our server was assertive with his recommendations, and he clearly knew his stuff. Anyone carnivorous should try their signature Doro Wot because there is a damn good reason they're known for it. The slew of spices sink deep into those plump little chicken drumettes, and the darker flavors are brought out even further with a sip of beer.

We were worried about the Kitfo - buttery raw beef isn't without its risks. But if you maintain an open mind, you'll see that this dish outshines even the doro wot. The beef is impossibly smooth with not even a hint of connective tissue, and the butter makes it almost creamy. It slides down like silk, and the flavor lingers for days.

They always recommend the Vegetarian Combination with the doro wot and for good reason. Why just have one when you can try them all? There was no small number of things to sample, but every single item stood out. The ground sunflower seeds were dark and grounded, the lentils were firm but light, and both split peas at split levels of spiciness convinced this pea-hater to give them another shot. Chick peas and collards are classic, and these didn't disappoint. The beets were crisp and sharply sweet, and even the boiled veggies stood out.

I've had Ethiopian, but this kicks it up to a whole new level. The fullness of the flavors, and the meticulous calibration that goes into the flavors and spice is unparalleled. I walk right by Meals By Genet every time I'm in Little Ethiopia, and all I can think is, wot the hell have I been missing?

Marveling at Messob – Los Angeles

I love fine dining. I love wearing pretty clothes for proper sit-down meals with carefully crafted plates of artful combinations, and I love the polish and refinement with which we eat. Sometimes. Other times you just want to dig in.

To be honest, I have no idea how to use a fish spoon, and I’d eat my whole dinner with a salad fork if I had the choice. But while foods like hummus and pita are natural finger foods, even on my lowest-maintenance day I find the idea of eating an entire meal with my bare hands repulsive.

And that’s where injera steps in as Ethiopia’s slightly soggy sourdough-flatbread that acts as an edible napkin. Break off a piece and pinch up some Gored Gored, a chopped beef served practically raw even when you ask for it medium. All those primal meat-hunting hormones will kick in when you chow down on these chewy bits of bleeding beef.

The Super Messob Exclusive for two easily feeds four with more left over than we knew what to do with. And why not use this to try the menu instead of making the agonizing decision between chicken and beef?

Far as I can see, the Doro Wot is Ethiopia’s version of barbecue chicken with a less tangy, spice-soaked sauce. The Siga Wot (same thing with beef) is even better, and the Kittfo, grains of ground beef with a dash of chili, is best.

I got called out for doubling down on my share of the Yebeg Siga Alitcha, but who wouldn’t when confronted with lamb stewed in garlic and ginger?

As if you weren’t already full of meat, the Yemisir Wot made a hearty lentil stew, literally the Siga Wot minus the meat, and even the simply steamed veggies of the Yatakilt Alitcha packed plenty of punch.

I’ve had plenty of Ethiopian food before, and suffice it to say it was never my favorite cuisine. The injera was fun, but I often found it a bit bland. I don’t know what happened at Messob, but the food just came alive. Every bite was full of flavor, and every spice stood out. I used to find eating Ethiopian mildly amusing, but after this meal at Messob, consider me obsessed.

Crossing the Addis Red Sea – Boston

Word from the wise: before deciding to eat at an Ethiopian restaurant, make darn sure you actually LIKE the flavor of sourdough. Obv, the bread they serve is not actually sourdough, but it has an airy, wet doughy texture and a sour aftertaste. Ergo, if you do not like bread, or sourdough, or believe that all bread should taste like white bread, eat at your own risk. If you don't like the food at Addis, you get no cheese to go with your whine.

I love that you’re supposed to eat with your hands. It really does simplify things, and using your bread to pick up your food is an excellent built-in protective measure against the guy who never washes his hands. (Ummm….you should probably also stop sharing food with that guy, just sayin’…) A further level of protection is the hot towels they provide before you start eating.

As a rule, I never order chicken at restaurants. Anyone can make decent chicken. Not anyone can make exceptional chicken, but I’ve also found that chicken is usually the neutralizer, ordered by those who want to play it safe, and it plays that role well. But the chicken on the menu did sound tasty…

That said, I am incapable of playing it safe, so much that I ordered probably the most controversial, and most likely to give me 0157:H7 (to those less medically nerdy than me, that means really bad food poisoning). Yes, that’s right. I got the ground steak tartar. And it was worth the risk. The meat tasted fresh, and the rich oils from the butter made it melt in my mouth. Serving it warm is pretty ballsy - you can't hide the imperfections if it's warm. When Moses actually parted the Red Sea, I think he ate the tartar at Addis first. 

Ethiopian cooking seems to be less salty/blander than other cuisines, but the little aftertaste kick of spice from the chili powder was a nice finish. I couldn’t finish all the tartar – the butter made it too rich, but if I could have, I would have, trust me.

Notable highlights from the vegetarian dishes- Thanks to friends who like to share, I tasted all but 2 vegetarian dishes on their menu :)

Kinche: ummm…never again. It’s “cracked wheat”, which tastes like the blander spawn of white rice and brown rice. A really terrible companion to bread. Not to mention, you can’t even taste it because the bread has more flavor…An excellent choice for those suffering from morning sickness.

Yesmsir Wot/Yesmsir Alcha: Yummm…the most flavorful. Simply seasoned, but I’m partial because I really just love lentils…

Tikel Gomen: Smiley face for properly cooked cabbage.

Overall: Loved the experience, pretty little restaurant, friendly staff, good food. Come when you want to try something new and feel like chatting while eating with your hands. Great way to test dates – any man who 

refuses to try different foods and/or is too prissy to eat with his hands won’t get his hands on me.