Awash takes its name from the river running through Ethiopia, and the menu opens by laying out that context alongside an explanation of injera, the spongy flatbread used to scoop up the restaurant's stews instead of silverware. It's a casual, unpretentious room in Miami Gardens built around that single idea: chicken, beef, fish, and vegetables simmered into stews and spiced with care.
The Awash platters are the way most people experience the range of the kitchen, arriving with small portions of multiple stews and vegetables side by side on injera. It's a format built for sharing and for tasting widely rather than committing to one dish.
The Awash platters are the way most people experience the range of the kitchen, arriving with small portions of multiple stews and vegetables side by side on injera. It's a format built for sharing and for tasting widely rather than committing to one dish.