I really, really like Dukem. It's a good lunch or dinner and makes for great leftovers. I have nothing bad to say about Dukem so I'll throw out some warnings for those who may not have been there before: Some of the food is pretty spicy. If you have a delicate, baby-like, danish palate like I do, it might be a little much. The beers are good but they're also $6 each... that's just something to keep in mind before you go ordering a whole bunch of 'em. Finally, it has been my experience that the servers always try to get me to order wayyy more than I need (although too much Dukem is never a bad thing). Finally, the most important warning: You should most definitely opt for the "with fish" option for whatever you get. The fish is battered with love and fried in magic. In case that was unclear, it's delicious. Enjoy.

Great food, reasonable prices and an involving floor plan.

Always satisfying. The tibs always fill a craving I didn't know I had. The injera is moist, spongy and perfect. The vegetarian options are rich and flavorful enough for most carnivores to not miss the meat. Do yourself a favor, order a little too much and enjoy some take-home leftovers.

Flavorful and fresh food, very vegetarian/vegan friendly and good, strong Ethiopian beer. I also liked the native music in the background, and the rich wood paneled upstairs dining room. I'm not sure how it stacks up against the spots in DC (which has much more of an Ethiopian sub-culture), but I enjoyed it. As the only Baltimore Ethiopian restaurant, it doesn't disappoint.

I went here with some other fellow Baltimore Bloggers of Restaurants. I had never eaten Ethiopian before and it was a very unique experience. The decor and music was very pleasing and nice.

Dukem's menu features a complete menu with everything from kitfo, tibs, kornis, alicha, and vegetarian dishes. Ethiopian food is served on centerpiece platters over injera, accompanied by plates of more injera (spongy flat-bread), rolled up like so many dish towels. To eat, you simply tear off pieces of injera and scoop up bites of food. They use many spices such as chili peppers combining with ginger, garlic, onions, spices, basil and a host of less familiar flavorings like bishop's weed, which resembles thyme, and enset (banana tree like) plant powder.

We tried many items such as:
-TIBS: Cubed tender lamb or beef with onion, rosemary jalapeno pepper served with injera and salad and spicy awaze sauce
-KITFO: Beef tartar seasoned with our herbal butter and mitmita, cardamom
-LAMB WOT: Freshly made lamb stew
-DORO WOT: chicken stew simmered in berbere/red pepper/ sauce or simmered in ginger sauce with garlic onion and herbal better served with boild egg
-MINCHET ABESH: Finely chopped lean beef braised in milled ginger and garlic sauce

Over price wise it came to $20 a person and there was 6 f us (with tip). Their Ice Tea is very different and I found it very hard to explain to someone who hasn't tasted it. Overall, I enjoyed most of the food, however there were a few dishes I didn't care for. I would go back again and try some more things.

A bit of a notice to all- I hope you don't mind eating with your fingers!