Selam Ethiopian Kitchen hosted nights of masinko for its celebration of one year in business. The ceremony featured the D.C.-based artist Gizachew Habtemariam whose performance, coupled with Selam's good old traditional cooking, brought an evening of nostalgia to the Ethiopian diaspora.
With its commitment to using locally sourced and organic ingredients, Selam was able to become the locals' favorite in just a year. It is an encouraging result for the Abebes who have learned a lot as first-year restaurateurs.

"We are extremely grateful for the support that we have gotten from our community," says Head Chef Mrs. Abebe. "We will continue our commitment to offering healthy Ethiopian platters while staying true to our tradition."

Once a small butcher shop selling raw meat, injera and Ethiopian spices, Selam has overcome an array of challenges on its path to becoming a restaurant.

"The challenges of running a restaurant are daunting," says now-unbaffled Mr. Abebe. "We are happy with what we were able to achieve in our first year and are thankful to everyone who has joined us in the celebration of our first anniversary."

Starting January 29, 2018, Selam will be open on Mondays from 11 a.m. - 11 p.m.

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