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A generous spread of misir (red lentils), gomen (collard greens), shiro, and beets arranged on fresh injera — the best introduction to the kitchen's range
Classic Ethiopian spiced chicken stew with hard-boiled egg, slow-cooked in a deep berbere sauce that builds heat gradually without overwhelming
Sautéed beef cubes with onions, jalapeño, and rosemary — well-charred at the edges and seasoned simply to let the meat speak
Ethiopian-style minced beef seasoned with mitmita and spiced butter, available rare or cooked — rich and warming with ayib fresh cheese on the side