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A mosaic of lentil wats, sautéed greens, and vegetable stews arranged on injera — generous, deeply spiced, and among the better veggie spreads in the East Bay
Slow-cooked chicken drumstick in a rich, dark berbere sauce with a hard-boiled egg — the canonical Ethiopian stew, done with care
Red lentils simmered in berbere and niter kibbeh until they meld into a dense, earthy stew — a reliable anchor on any combo plate
Collard greens braised with garlic and spiced butter — a palate cleanser among richer stews, with a slight bitterness that balances the combo