
Based on 107 reviews
A generous array of lentil, chickpea, and vegetable wats arranged on a shared injera — the clearest way to experience the kitchen's depth and range in one order
Slow-braised chicken leg in a deeply spiced berbere sauce with a hard-boiled egg — the flagship dish of Ethiopian cooking, and a reliable benchmark of any kitchen's skill
Red lentils cooked down in berbere until velvety and rich — the kind of dish that converts skeptics into Ethiopian food regulars