Based on 538 reviews
Mound of injera ringed with misir wat, shiro, gomen, atkilt and salad — the easiest way to taste the kitchen's range
Slow-simmered chicken leg in deeply spiced berbere sauce with a hard-boiled egg buried in the stew
Hand-minced beef warmed with mitmita and clarified spiced butter — order it leb leb if you want it briefly cooked
Cubed beef sautéed with onion, rosemary and jalapeño — the smoky, peppery counterpoint to the long-cooked wats
