African Palace

Doro Wat

Whole chicken leg slow-braised in berbere and spiced clarified butter, served with a hard-boiled egg — the richest, most complex stew on the menu

Kitfo

Ethiopian-style beef tartare seasoned with mitmita and spiced butter, served raw or lightly cooked — a test of the kitchen's spice hand

Vegetarian Combo

A sampler of rotating plant-based dishes — misir wat, gomen, tikil gomen, and shiro — arranged on injera, each component distinct in seasoning

Tibs

Sautéed beef or lamb tossed with onion, jalapeño, and rosemary — a drier, more textured counterpoint to the stewed dishes

Misir Wat

Red lentils cooked low and slow in berbere, developing a dense, earthy heat that's the backbone of any good veggie platter

Shiro

Smooth chickpea flour stew with a subtle heat — mild enough to be a gateway dish for spice-shy diners, deeply satisfying on injera