Zenebech began as a bakery in 1993, so you know the injera is good. The husband and wife team of Zenebech Dessu and Gebrehanna Demissie were distributing the spongy, sour bread to markets and restaurants throughout town until their success dictated a larger location (where they are today). In 2000, they began to serve food little by little until they got to the robust menu they offer today. Try as much as possible in one visit by ordering the $14 mehaberawi sampler platter with four veggie and four meat dishes including kitfo and doro wot. Then there’s gored gored for more adventurous eaters. It’s similar to kitfo in that the beef is raw and blessed with butter, but instead of being ground fine, the rare meat is served in cube form. Most people see Zenebech as a carry-out, but there are a handful of tables to dine in.