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Beteseb
Ethiopian
A sunny Ethiopian cafe in Silver Spring where you pick your injera before anything else, choosing between imported (extra tangy) and local, both soft enough to do the job properly. The menu is vibrant and the cooking runs from a bubbling chickpea stew to crispy beef tibs to collards that hold their own. Show up early and order the wheat flatbread fried in butter and drizzled with honey. A James Beard semifinalist chef runs the kitchen.
The awards strongest first
- Washingtonian #46 · 100 Very Best Restaurants
- The Washington Post The 8 best Ethiopian restaurants in and around D.C.
- James Beard Awards 2026 · Semifinalist · Best Chef: Mid-Atlantic · Darmyelesh Alemu
One number, weighted & current 81
How we scoreThe dishes from the writeups
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Bozena shiro
“Bozena shiro—a bubbling pot of chickpea stew—is especially satisfying, while crispy beef tibs stands out among the classics.”
Washingtonian, 2026 -
Crispy beef tibs
“Bozena shiro—a bubbling pot of chickpea stew—is especially satisfying, while crispy beef tibs stands out among the classics.”
Washingtonian, 2026 -
Chechesba
“Come early for breakfast and order the comforting chechesba, pieces of wheat flatbread fried in butter and drizzled with honey.”
Washingtonian, 2026 -
Atikilt wat
“Vegetables such as gomen (collards) and atikilt wat (cabbage and potatoes) never disappoint.”
Washingtonian, 2026
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