Ethiopian House

Doro Wat

A slow-braised chicken leg and thigh submerged in a deep brick-red berbere sauce with a whole hard-boiled egg — the definitive Ethiopian stew, rich and warmly spiced without being aggressive

Vegetarian Combination Platter

A generous spread of misir wat, gomen, tikil gomen, and shiro arranged on injera — the veggie options are well-spiced and varied enough to anchor a full meal

Kitfo

Ethiopian-style beef tartare seasoned with mitmita spice and niter kibbeh (spiced clarified butter) — served leb leb (slightly warm) by default, fully cooked on request

Tibs

Sautéed beef or lamb with onion, jalapeño, and rosemary — a drier, more textured counterpoint to the slow-cooked wats on the table

Misir Wat

Red lentils cooked down with berbere into a thick, earthy stew — one of the best individual dishes on the menu and a reliable anchor for the veggie platter

Shiro

Ground chickpea powder stewed to a smooth, silky consistency with onion and spice — understated but deeply satisfying, especially scooped with torn injera

Injera

House-made teff flatbread with the characteristic sourdough tang and spongy texture — the vehicle for everything else on the table and better than most in the city