Injera, cool to the touch, silkier than a tortilla and exploding with hundreds of fermentation bubbles on its spongier side, seems designed by a higher power to absorb the lush, spicy stews created by Genet Agonafer at her Little Ethiopia bistro, Meals by Genet. It is the plate, the fork and the spoon of Ethiopian cuisine.
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I’ve always liked Meals by Genet, but doesn’t it seem odd to grant a Gold Award to a restaurant that no longer offers any dining experience? I can’t say that Ethiopian really travels all that well, so unless you already live steps away, the experience with the takeout boxes just isn’t going to be up to par, no?
