Cafe Romanat

Vegetarian Combo

A sprawling communal platter of misir wat, gomen, tikel gomen, and more — each preparation distinct, layered with turmeric and berbere, served on a wide sheet of injera

Doro Wat

Bone-in chicken slow-braised in a deep, brick-red berbere sauce with hard-boiled egg — the classic Ethiopian centerpiece, rich and warming

Misir Wat

Red lentils cooked down into a thick, spiced stew — earthy and deeply flavored from long-cooked onions and berbere, ideal for scooping up with injera

Gomen

Collard greens cooked with garlic and ginger until silky — a reliable palate cleanser between richer stews

Tibs

Sautéed beef or lamb with onions and jalapeño — the char from high-heat cooking gives it a texture contrast that holds up against the softer stew dishes

Kitfo

Ethiopian-style beef tartare seasoned with mitmita and spiced butter — served raw or lightly cooked; lean and fragrant, best for adventurous eaters