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101 Best restaurants of Los Angeles
@latimes
707followers
101places
"#23 Genet Agonafer’s vegetarian combination platter is among the city’s supreme meat-free extravagances, a color wheel of ruddy lentils and orange-tinted split peas, turmeric-stained cabbage, greens, tomato salad and lemony beets. They’re arranged over injera that’s thinner and more pleasantly sour than most versions served in restaurants. This is a complete meal, filling and uplifting. That said? The meat dishes also persuade mightily. Heated butter with cardamom and other spices infuses pristine kitfo, the Ethiopian counterpart to steak tartare. Yebeg siga alicha, a mildly garlicky lamb stew, is a menu underdog; most diners understandably order Agonafer’s doro wat, chicken in a sauce fueled by sweet-sharp berbere and cooked for two days until everything is profoundly interconnected. Agonafer presides regally over her Little Ethiopia restaurant, in and out of the kitchen, weaving among tables covered with white cloths and glass tops, checking in on customers, her presence as warming as her food. Wine and beer. Street parking. Credit cards accepted."
In the Loup - a foodie's world map
@victoire_loup
22585followers
3108places
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"Ethiopian food on Chrissy Tiegen’s show"
@artisenarae
"Best Thing I Ever Ate - Dorowot"
@missalysse630
"Last year Genet Agonafer announced her semi-retirement — she’d prepare meals to-go from her Little Ethiopia stalwart Thursday through Sunday, and open her once-bustling dining room only for private events. The decision has meant less cashflow but also less stress for Agonafer. And, as L.A. Times Food General Manager Laurie Ochoa wrote in her selection of Meals by Genet for this year’s Gold Award, “Her customers have adapted as well, grateful that they can still get her cooking through takeout and re-create the shared feast experience in their own homes.” The colors of Agonafer’s vegetarian combination platter, spread over injera, look like an image of California’s shifting geography captured from space: forest-green collards segue to earth tones of spiced lentils and split peas and the soft shades of turmeric-stained cabbage. Lately I’ve been crushing on yebegsisga alitcha, a buttery lamb stew with a mellow thrum of garlic, but let’s never envision a day without Agonafer’s doro wat: She spends two days melting onions and simmering chicken with dusky berbere spices until every flavor fuses into a new, indivisible whole."
@ashigu
"ethiopian, more expensive but apparently best"
@sarahrchow