Gojo Ethiopian Restaurant

Doro Wat

Slow-braised chicken legs in a deep, berbere-spiced red sauce with hard-boiled eggs, the richest and most complex dish on the menu

Kitfo

Ethiopian steak tartare seasoned with mitmita and spiced butter, typically served raw or lightly warmed, for those who want something bold and distinctive

Vegetarian Combo Platter

A generous spread of misir (red lentils), gomen (collard greens), and tikel gomen (cabbage and carrots) arranged over injera — hearty and well-spiced

Tibs

Sautéed beef or lamb with onions, jalapeños, and rosemary — drier and more textured than the stews, a good counterpoint on a combo platter

Misir Wat

Slow-cooked red lentils in berbere sauce — one of the best plant-based dishes in the Ethiopian canon, deeply savory and earthy

Injera

House-made teff injera with the right balance of sour tang and sponginess — the foundation of every plate here, and better than average

Ethiopian Tea

Spiced tea served to close the meal, mildly sweet and aromatic