Café Colucci

Doro Wat

Slow-braised whole chicken leg in a complex berbere-spiced stew with hard-boiled egg, the defining dish of Ethiopian cuisine done right

Kitfo

Ethiopian-style steak tartare seasoned with mitmita and spiced butter, served raw or lightly cooked — a litmus test dish this kitchen passes convincingly

Lamb Tibs

Sautéed tender lamb with jalapeño, onion, and rosemary in a pan-sauce that's rich without being heavy

Vegetarian Combination

A generous sampler of lentil wats, gomen (collard greens), tikil gomen, and seasonal vegetable dishes arranged on injera — filling enough to anchor the whole meal

Misir Wat

Slow-cooked red lentils in berbere — earthy, deeply spiced, and one of the better single-dish arguments for Ethiopian vegetarian cooking

Injera

House-made sourdough flatbread with the proper fermented tang and spongy texture — better than most Ethiopian spots in the Bay Area

Tej

Ethiopian honey wine — sweet and lightly funky, the traditional pairing for a full Ethiopian spread