In this week's First Bite column, Tom Sietsema checks out Silver Spring's Gebeta Ethiopian Restaurant to see how it sets itself apart from the competition. Among the differences this spot has to offer, the critic notes a dish made with "chewy dried beef," injera and minced tilapia — and he wishes more Ethiopian restaurants would take a cue from Gebeta and offer hot towels for those who opt for the traditional route of eating with their hands. [WaPo]
Filed under:
