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"It is hard to stay away from Genet Agonafer's softly lighted bistro, where the raw-beef kitfo is impossibly fragrant, the vegetarian platters are as huge as they are alluring and the doro wot, a complex braise of chicken with berbere, cloves and goosefoot herb among many other things, which could be an Ethiopian answer to Oaxacan chicken mole, is worth every minute of the three days it reportedly takes to prepare."
— Jonathan Gold “101 Best Restaurants”