Their newly opened EYO Restaurant and Sports Bar trades TVs blaring soccer games for white linen tablecloths and a stage for Ethiopian dance and music performances

By Sydney MaHan (Washingtonian) |

From the decor to food to the clothing of the servers, the owners of Eyo Restaurant aim to make everything at their second Ethiopian eatery a little more authentic.

Husband and wife Adam and Casie Bizuwork, along with his mother Hiwot Fesseha, opened their first spot, EYO Restaurant and Sports Bar, in Falls Church in 2008. Their new restaurant, less than a mile away, trades TVs blaring soccer games for white linen tablecloths and a stage for Ethiopian dance and music performances. The 149-seat establishment also has ample parking—something the flagship restaurant lacked.

Chef Almaz Dadi, who oversees both locations, will continue to serve some of his most popular dishes: awaze tibs (cubed lamb or beef cooked with tomatoes, jalapeño, garlic, and berbere spice) and fitfit salad (chopped onion, tomato, and jalapeño with pieces of injera bread and dressing).

“All the spices and herbs are flown in from Ethiopia,” says Adam, adding that they make their own spiced clarified butter, a staple in Ethiopian cuisine.

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