Mélange

Named after the French word for “mixing,” chef Elias Taddesse’s restaurant blends flavors, ingredients, and techniques from around the world. Taddesse was raised in Addis Ababa, the capital of the largest city in Ethiopia, trained in France, and now creates one of the best burgers in the District, so it’s clear the menu at this worldly fast-casual restaurant is true to its name. For Black Restaurant Week, the eatery is offering 15% off all orders placed online with code BRW22.

Chef Elias Taddesse takes his Ethiopian heritage and French culinary training, and mixes the influences together for a killer set of burgers and fried chicken sandwiches at Mélange. The Classic comes on a buttery bun with a triple-blend patty made from Roseda Farms, pickled red onions, and a hefty topping of brown butter aioli. The shop also has an option called The Italian with smoked mozzarella, tomato confit, arugula, and a spicy basil aioli, plus a Butcher’s Burger with pastrami, pickles, roasted garlic-parsley aioli, and sharp white cheddar.

Named after the French word for “mixing,” chef Elias Taddesse’s new restaurant blends flavors, ingredients, and techniques from around the world. Taddesse was raised in Addis Ababa, the capital of the largest city in Ethiopia, trained in France, and now creates one of the best burgers in the District, so it’s clear the menu at this worldly fast-casual restaurant is true to its name.

Here you’ll find trend setting dishes such as a doro wat chicken sandwich and a kikil-style French dip with roasted rib eye and senafich (Ethiopian mustard) cream. Ethiopian tea can be enjoyed as dessert since black tea and spice-infused milk make up the “shahi” ice cream. A full service restaurant coming in 2021 will showcase Chef Taddesse’s signature cooking style blending classic French cuisine with modern Ethiopian flavors.