Lucy Ethiopian Restaurant

Vegetarian Combination Platter

A mosaic of lentil, chickpea, and vegetable stews arranged on injera — each portion distinct in spice level and texture, best eaten by tearing and scooping

Doro Wat

Slow-braised chicken legs in a rich, deeply spiced berbere sauce with a hard-boiled egg that absorbs the stew's heat overnight

Kitfo

Ethiopian steak tartare seasoned with mitmita and spiced butter — served raw or lightly cooked, intensely flavored and rich

Misir Wat

Red lentils cooked down into a thick, aromatic stew with berbere — earthy, warming, and one of the better lentil preparations in the city

Tibs

Sautéed beef or lamb with onions, jalapeño, and rosemary — served sizzling and best eaten immediately off the skillet

Shiro

A smooth, thick chickpea flour stew with a mellow spice profile — comforting and ideal for scooping with injera