Hours: Lunch, dinner: seven days
Open late: Friday & Saturday till 11
Traditional Ethiopian dining complete with mossabs.
The chef at Ras Dashen, Zenash Beyene, sets a welcoming mossab (short, colorful eating table of woven fiber) for carnivores and vegetarians alike. We’ve enjoyed the stewlike meats at other Ethiopian restaurants, but here grilled meats stand out: lamb seared to scrumptious caramelization, fish crusted with light coconutty char, and beef dressed with piquant berbere sauce. There are several African beers on offer—try Hakim, an Ethiopian stout with a creaminess that soothes the burn from hotter Ethiopian spices.
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