Rahel Ethiopian Vegan Cuisine

"Ethiopian cuisine is vegan-friendly in general, but Rahel on Fairfax is the only all-vegan restaurant in Little Ethiopia. This longtime neighborhood staple (with a well-deserved cult following) specializes in dishes like tender mushroom tibs and meat-free dulet. Expect a menu of vegetable and legume-focused dishes like shiro wot that’s been dusted with the perfect amount of sweet paprika and spicy cayenne. Stop by for a casual weeknight meal and order the Feast for Two, which includes ten vibrant stews on a massive platter, plus injera and crispy sambusa." - sylvio martins, garrett snyder

"Ethiopian cuisine is generally vegan-friendly, but Rahel on Fairfax is the only all-vegan restaurant in Little Ethiopia. This neighborhood staple has developed a well-deserved following for specialties like lentil stew and meat-free dulet. Get the $40 "Millennium" combination platter, which comes with ten different signature items like pumpkin stew, cooked greens, and mixed salad all on top of spongy injera. It's enough food to feed two people or one smart person who has a kink for leftovers." - sylvio martins, brant cox

"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

"Open for more than 24 years, Rahel Ethiopian Vegan Cuisine is a gem within Little Ethiopia. Go with a friend or group and order the generous combination platter with fava bean ful, lentils, zucchini, mixed vegetables, and as always, injera. Expect a traditional experience in its dining room, with white tablecloths encased in glass." - Mona Holmes, Rebecca Roland

"Rahel has such dedicated customers that come because they really like the simplicity of the dishes. Ethiopian cuisine is a great option for vegetarians and vegans. There were beautiful greens, lentils, beans… it felt like a very balanced meal. You don't just have carbs, and it's not just vegetables. They had so much variety in textures and flavors." - brennan carley