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Best Ethiopian: Desta

Staff Pick

The big difference at DESTA is that the chef, Titi Demissie, calls her cooking “modern Ethiopian” and only uses high-quality meats. She prefers to highlight natural flavors rather than using excessive spices. The two best sellers are a beautiful vegetable platter and the surprisingly delicious fish nibs – grilled chunks of tilapia served over an unusually savory mix of sauteed onions and peppers. And the small, comfortably decorated dining room has an exceptionally friendly staff whose members will deliberate your choices as long as you want.

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