Silver Spring may be ground zero for Ethiopian/Eritrean restaurants, but this family-owned Adams Morgan spot easily gives any other place a run for their money—it’s that good. In a region where occupation, civil war, famine, and political turmoil have dominated the narrative, this kitchen's exquisite cuisine reflects the many nuances of this deeply fascinating nation. While many cultures break bread together, few do it as well as the Ethiopians, where silky-smooth injera is torn apart to scoop up the shared stew, like awaze tibs. Its tender lamb cubes, in a brick-red berbere sauce, are then slowly simmered to perfection, crowned with perfectly seasoned greens, spicy lentils, and potatoes for a dish that rarely receives the credit—or fanfare—it is due.