Illustration by Torie Partridge
Any night of the week, a step inside Adams Morgan restaurant Meskerem is likely to transport you far from the cold marble buildings and buttoned-up demeanor of downtown. Here, the dim lights cast a warm, yellow light over round silver platters of soft, spongy injera bread topped with colorful dollops of spiced meats and vegetables. The air is thick with the smell of cardamom, ginger, simmered onions and garlic, and filled with the chatter of patrons, huddled over shared plates and using their hands to to dip, eat and repeat.
Meskerem, which opened roughly 30 years
