Barcote Ethiopian Restaurant

Doro Wat

Slow-braised chicken legs in a deep berbere sauce with a whole hard-boiled egg that soaks up the chili heat — the benchmark dish to judge any Ethiopian kitchen

Kitfo

Ethiopian beef tartare seasoned with mitmita and niter kibbeh, served raw or leb leb (lightly warmed) alongside ayib cheese and gomen

Misir Wot

Red lentils stewed long with berbere until silky and complex — one of the strongest items on the vegetarian platter

Gomen

Collard greens braised with garlic and niter kibbeh until tender and fragrant — a reliable foil to the spicier stews

Shiro

Chickpea flour stew with a smooth, almost creamy consistency and earthy spice — a vegan staple that's deeply satisfying

Vegetarian Combo Platter

A spread of four or more stews and salads arranged on a shared sheet of injera — the best way to taste the breadth of the menu

Tibs

Sautéed cubes of beef or lamb with jalapeño and onion, finished in a pan with spiced butter — good textural contrast to the stewed dishes