Jolly Ethiopian Bar & Restaurant

Doro Wat

Slow-braised chicken legs in a deep, brick-red berbere sauce with hard-boiled egg, the defining dish of Ethiopian cooking and a reliable measure of any kitchen's spice command

Kitfo

Ethiopian-style beef tartare seasoned with mitmita and spiced butter, served raw or lightly warmed — rich, fragrant, and unlike anything in the Western tartare tradition

Vegetarian Combination

A full injera spread of lentil alicha, misir wat, gomen, and tikil gomen — the breadth of the meatless menu here reflects Ethiopian fasting cuisine at its most considered

Tibs

Sautéed beef or lamb with onions, jalapeño, and rosemary — a drier, more direct preparation than the wats, good for those who want the spice without the stew

Misir Wat

Red lentils cooked down with berbere into a thick, warmly spiced stew — one of the most craveable items on any Ethiopian menu and a benchmark dish here

Tej

Ethiopian honey wine, lightly sweet and slightly funky — the bar setting means you can actually order this properly, not just as an afterthought

Shiro Wat

Ground chickpea and broad bean flour stew with onion and spiced butter — silky, mild relative to the berbere dishes, underrated as a solo plate or platter anchor