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101 Best restaurants of Los Angeles
@latimes
798followers
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
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"Ethiopian food on Chrissy Tiegen’s show"
@artisenarae
"Best Thing I Ever Ate - Dorowot"
@missalysse630
"Ethiopian food, as seen on Top Chef. One of Jonathan Gold’s top 101 restaurants in LA in 2017. "
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"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
"LA Times 101 Best Restaurants 2021"
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"ethiopian, more expensive but apparently best"
@sarahrchow
"https://la.eater.com/maps/most-important-jonathan-gold-reviews-map/meals-by-genet 1053 S Fairfax Ave Los Angeles, CA 90019 (323) 938-9304 Visit Website His reviews had the ability to transform once unheard of restaurants to local legends: “And at the center of almost all of the platters on the tables — as if by a kind of gravitational pull — is Agonafer’s doro wot, the intense, long-cooked, chile-spiked chicken stew that is so intrinsic to Ethiopian cuisine that, says Agonafer, in the arranged marriages that are still commonplace in her native country, ‘the guy, before he even looks at you, he tastes the doro wot: It’s that important.’” [LAT] Genet Agonafer, Times food editor Amy Scattergood found out this year, has been vegan for the last several years. This means she does not eat the spiced raw-beef dish kitfo, the lamb stew alitcha or even the doro wot for which she is famous. That doro wot, a resonant chicken stew flavored with berbere, cloves and goosefoot herb, is among the great chicken dishes of the world. I would be devastated if I never got to taste Agonafer’s doro wot again, and I’m not the one laboring in the kitchen for three days on the sauce. It’s fortunate for everyone that the vegetable dishes in her Little Ethiopia bistro — subtly curried yellow beans, spiced lentils, split peas with hot mustard — are pretty delicious too."
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"#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."
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