Chef Taddesse’s NYE Celebration Dinner


Thank you for ordering your New Year’s Eve Dinner from Mélange! 

Chef Taddesse has put together a series of short videos with reheating and plating instructions.

Please allow about 30 minutes at home to reheat and plate the dinner before serving. 

Intro & Gem Salad Heating

Gem Salad Plating

Ribeye Reheating

Ribeye Plating

Ribeye Reheating Instructions (in case you are too hungry to watch the videos!)

Preheat the oven to 400 degrees. Place the vegetables and meat on a baking sheet.  Heat for 5 – 10 minutes, but remove the ribeye before it reaches the desired level of doneness (5 minutes for medium-rare, 10 minutes for medium).  Reheat the jus in a small saucepan until it comes to a simmer. Remove the bone from the ribeye with a sharp knife. Cut into steak across the grain (the shorter way). See video for plating ideas, or lay 2 slices of the meat on the plate, and top and surround them with the vegetables. Spoon and drizzle the warm jus generously over everything (Channel your inner Michelin star chef!).

We are so grateful for your support, and we hope you have a wonderful New Year.

Cheers to 2021!
Chef Taddesse and the Mélange Team

From Michelin-starred Chef Elias Taddesse, owner of DC’s acclaimed Mélange restaurant, comes a new concept, Doro Soul Food. Doro Soul Food infuses traditional American soul food with Ethiopian flavors.

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1819 7th St NW, Washington, DC 20001

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Tuesday - Sunday: 11:30 am - 2:30pm; 5pm – 9pm, or until we sell out

RECOMMENDED: Order ahead online for take-out orders.


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