2801 8th Street, NW previously home to Roy Boys
From a press release:
“Michelin-starred chef Elias Taddesse brings two of his most celebrated culinary ventures under one roof with the debut of Mélange Foods, Inc., opening May 12, 2025 in the Shaw neighborhood of Washington, D.C.
This multi-concept space marks the return of Mélange and Doro Soul Food, with a third concept—Moya, a blend of Ethiopian and Mexican cuisines—set to open later this spring. More than a restaurant, Mélange Foods, Inc. is an incubator for cultural expression through food that reflects Taddesse’s French culinary training, East African heritage, and vision to create a hub where bold flavors, personal storytelling, and community converge.
Following a brief hiatus, both Mélange and Doro Soul return with signature dishes and new menu items.
Doro Soul Food reintroduces its studied take on Ethiopian-Southern combinations. Known for its signature spice blends and crave-worthy fried chicken, the menu features bone-in fried chicken marinated in buttermilk and Ethiopian spices; char-grilled quarter chicken marinated in alicha paste and served with lime alicha crema; and crispy chicken tenders, a nod to Doro’s traditional chicken wings, paired with a mint-yogurt ranch. Sandwiches include the classic fried chicken breast sandwich with Old Bay aioli; a vegan fried enoki mushroom sandwich with smoked mayo; and the debut of the shiro meda sandwich: Atlantic cod battered in shiro served with an Ethiopian tomato salsa. Sides include doro wat mac and cheese; biscuit muffins drenched in berbere butter; and collard greens with smoked turkey and Ethiopian spices.
Highlights from Mélange include the classic burger with American cheese, pickled red onions, and brown butter aioli; the Italian, with smoked mozzarella, tomato confit, arugula, and spicy basil aioli; and the new Frenchie–a play on French onion soup layered with caramelized onions, gruyère, and dijonnaise.
The National chicken sandwich, which debuted at D.C.’s F1 Arcade, joins the menu as a permanent addition, having earned itself a devoted local following. Mélange’s in-house ice cream remains a signature, with flavors like Shai (Ethiopian version of chai, with cardamon, cinnamon and clove), Coffee Cardamom, and the new Berbere Chocolate, starting with pints to-go, and eventually will offer scoops and milkshakes for dine-in.
Coming next: Taddesse’s proprietary spice blends for sale and Moya, set to open before summer.
Designed by local studio Drummond Projects, the space has transformed with rich, color-soaked walls. “Drawing from the rich heritages of Ethiopian-, Mexican-, and Southern-soul traditions,” says principal Jimmie Drummond, “we aimed to craft a space that serves as a container for cultural conversation—a playful and inspiring environment where guests can connect with the stories behind the food.” And, the eye-catching, typography-as-art weaves various culinary thoughts and Melange moments together in one long sentence, and was designed by creative director Bemnet Yemesgen.
The restaurant features 60 indoor seats and 24 outdoor stools, anchored by a cohesive indoor-outdoor bar that encourages conversation and connection over cocktails and light bites. The beverage program offers playful riffs on classics, including the berbere margarita; shahi French 75, infused with cardamom and clove; and a spiced old fashioned with a touch of pepper. A forthcoming bar-side bites menu will offer globally influenced takes on familiar favorites: Taddesse’s award-winning meatballs, pork belly sliders, wings, injera chips served with a tomato-avocado salsa, and house-cured salmon with potatoes.
Guests dining in the restaurant can enjoy a unified menu drawing from both Mélange and Doro (and forthcoming Moya). QR-code ordering at each table provides diners the flexibility to mix and match dishes across the concepts in one seamless experience. For takeout and delivery, each kitchen—Mélange, Doro, and soon, Moya—operates with its own distinct identity.”
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