Mélange Drops Another Ethiopian-American Remix in the Form of a Kikil French Dip
Plus, Montgomery County could lift its ban on indoor dining next week
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Since opening Mélange in September, D.C. chef Elias Taddesse has wowed customers, influencers, and critics with a cooking style that punches up American fast food with touches of haute French cuisine and traditional ingredients from the Ethiopian kitchen. To start February, the chef has added a Mélange-style French dip, his first new Ethiopian-American remix since introducing the city to doro wat-style fried chicken and beyaynetu (veggie platter) patties. Taddesse’s new creation starts with whole ribeyes he’s aged in a coating of niter kibbeh, clarified butter seasoned with aromatics, herbs, and spices. It’s topped with caramelized shallots, sliced jalapenos, and a senafich (Ethiopian mustard seed) cream sauce. An accompany broth nods to kikil, a thin stew traditionally made with potatoes, turmeric, and lam