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Slow-braised chicken legs in a deep, berbere-spiced red sauce with hard-boiled eggs, the richest and most complex dish on the menu
Ethiopian steak tartare seasoned with mitmita and spiced butter, typically served raw or lightly warmed, for those who want something bold and distinctive
A generous spread of misir (red lentils), gomen (collard greens), and tikel gomen (cabbage and carrots) arranged over injera — hearty and well-spiced
Sautéed beef or lamb with onions, jalapeños, and rosemary — drier and more textured than the stews, a good counterpoint on a combo platter