ELMINA
Top Chef contestant and cookbook author Eric Adjepong opened his sleek, contemporary restaurant in February 2025, showcasing the vibrant flavors of his parents’ native Ghana. The restaurant offers two main options: diners can enjoy traditional Ghanaian“ chop bar” casual dishes or choose a four-course tasting menu with several options for each course. While the focus is on Ghanaian cuisine, it also incorporates influences from Togo, Senegal, and other West African regions.
Snack on kelewele, fried plantains sprinkled with peanuts and seasoned with chili-garlic paste, along with paprika, turmeric, and cayenne. One popular entrée is jollof duck pot, featuring tamarindglazed confit duck leg and duck breast, topped with a sunny-side-up duck egg and house-made shito( a spicy West African condiment). It’ s served with jollof rice, a mixture of tomato, onion, ginger, curry, and peppers slow-cooked into a marinara-like sauce and mixed with rice for a smoky, savory flavor. Sop up every last delicious bit with fufu, a Ghanaian staple made of pounded cassava and plantains steamed and rolled into balls. For a sweet finish, try the malva pudding cake, made of an apricot-based batter and topped with a rich glaze. 2208 14th St NW, Washington, DC 20009,( 202) 519-1544
EATOPIA EATERY
The Washington area has the largest U. S. population of Ethiopians, so it’ s no surprise that there are many Ethiopian restaurants. But owner Surafel Gizachew saw a need for a more upscale experience that focused on service and ambiance when he opened Eatopia Eatery five years ago.“ We want to tell our story through food, music, and culture,” says the Addis Ababa native.
Indeed, paintings by Ethiopian artists adorn the walls. Moreover, Monday and Thursday evenings feature live jazz at its stage in the vibrant U Street neighborhood of the city.
But the food is the real highlight. Vegetarians will find lots to enjoy, with several plant-based entrees including a communal platter with various lentils, peas, collard greens, string beans, beets, and tofu. Like many other dishes, it’ s served with injera, the spongy, crepelike Ethiopian bread that acts as both a serving plate and utensil. For meat eaters, there’ s doro wot. Considered Ethiopia’ s national dish, it’ s a spicy stew of slow-cooked chicken legs with onions and clarified butter, served with a boiled egg.
No matter your tastes, Gizachew guarantees a unique promise.“ However you come in, you’ ll leave happy,” he says. 1301 U St NW # 111, Washington, DC 20009,( 202) 930-6799
HEDZOLE
The fast-casual build-a-bowl concept receives a modern West African twist at this two-year-old restaurant in D. C.’ s 16th Street Heights / Brentwood neighborhood. Ghanaian-American owner Candice Mensah offers a choice of three bases: coconut rice, jollof rice( an aromatic, tomato-based West African staple), or waakye( rice with black-eyed peas). Add a meat option, such as chicken, stewed oxtail, or pan-seared salmon, along with sides like kale salad, sautéed cabbage, or fried plantains. Top it off with rich tomato gravy, spinach, or agushie stew( also known as egusi, depending on the dialect), made with ground melon seeds. Finish with a drizzle of shito, the Ghanaian hot pepper condiment, or a milder jerk barbecue sauce for a fresh take on Ghanaian flavors.
FLYWASHINGTON. COM 40 AUTUMN 2025