Abugida Ethiopian/Eritrean Restaurant & Lounge

Doro Wat

Ethiopia's iconic slow-braised chicken in deep-red berbere sauce, served over injera with a hard-boiled egg soaking up the spiced butter

Kitfo

Ethiopian-style beef tartare seasoned with mitmita and niter kibbeh — rich, warming, and typically served with ayib fresh cheese and gomen

Vegetarian Combination Platter

A broad spread of lentil, chickpea, and vegetable stews arranged on injera — the fasting platter format gives you the full range of the kitchen's meatless cooking

Misir Wat

Red lentils cooked down with berbere into a dense, spiced stew — one of the most comforting items on the spread and a reliable anchor for the vegetarian platter

Tibs

Sautéed meat (typically beef or lamb) cooked with onion, tomato, and jalapeño — a drier, more textured contrast to the stew-heavy platter

Shiro

Smooth, slow-cooked chickpea flour stew with niter kibbeh — subtle and creamy, a good entry point for stew-skeptics

Tej

Traditional Ethiopian honey wine — mildly sweet and slightly funky, the natural pairing for spiced stews and the most interesting drink on the menu