Tsehay is a gem in Admo that delivers vibrant Ethiopian flavors with a cozy vibe, perfect for sharing delightful dishes among friends.
"Doro wat is served only during Ethiopian Christmas and Easter. Prepared traditionally, the dish includes all 12 pieces of chicken and is served with homemade ayeb cheese." - ByLenore T. Adkins
"Tsehay Restaurant & Bar is a solid option for Ethiopian food in the neighborhood. The restaurant, originally a beloved staple in Parkview, reopened in Adams Morgan to the delight of pretty much everyone. The absolute best thing here, hands down, is their shiro. It's made with a special blend that's thicker and more flavorful than other chickpea stews we’ve had. If you're dining with a big group, start with the $25 Vegan sampler. But consider treating yourself to extra shiro on the side and bypass the finger fights for the last bite." - omnia saed
"Tsehay Restaurant & Bar is a solid option for Ethiopian food in Adams Morgan. The Ethiopian spot, originally a beloved staple in Parkview, reopened on 18th Street to the delight of pretty much everyone. The absolute best thing here, hands down, is their shiro. It's made with a special blend that's thicker and more flavorful than other chickpea stews we’ve had. If you're dining with a big group, start with the $25 vegan sampler. But consider treating yourself to extra shiro on the side and bypass the finger fights for the last bite." - Omnia Saed
"D.C. residents flock to Tsehay for its compact menu, which encompasses Ethiopian classics that cater to all tastes. Served with spongy injera, each dish, from vegetarian options to tibs, captivates diners with authenticity and flavor. Tear strips of injera to dip into fragrant delights like yebeg we't or shiro we't, creating a symphony of textures and tastes." - Ty Gaskins
"This cozy Ethiopian den is an homage to Owner Selam Gossa's mother, who was a chef back in Addis Ababa. The setting, featuring a few tables framed by mismatched chairs, a long bar, and private backyard, isn't much to write home about. Having said that, the compact menu encompassing all the classics brings diners in by the droves. From vegetarian options to staples like tibs, this kitchen does it all. A platter of spongy injera is served with each dish for a bit of flourish. Tear strips of it to dip into the fragrant yebeg we't (spiced lamb stew with red chili sauce); or the shiro we't special (chickpea flour stew with tomato, garlic, and spices). With such quenching sips as the Builder (a take on the spritz with Ethiopian Honey Wine), who needs dessert?" - Michelin Inspector
