"After first opening Messob over three decades ago, Rahel Woldmedhin left in 2000 to start her namesake restaurant, which serves a fully vegan menu. Find a gluten-free version of injera, a fava bean ful, and various stews based on lentils, zucchini, and mixed vegetables. The full Ethiopian coffee ceremony is a special treat." - Oren Peleg, Eater Staff
Wonho Frank Lee