Rendez-Vous Ethiopian and Eritrean Restaurant

Doro Wat

Slow-braised chicken in a deeply spiced berbere sauce with a hard-boiled egg absorbing the dark, layered heat — the defining Ethiopian stew

Vegetarian Combination Platter

A spread of lentil wats, split peas, sautéed greens, and ayib arranged on injera — the best way to sample the full range of the kitchen

Tibs

Sautéed beef or lamb with onions, peppers, and spiced clarified butter — caramelized edges, tender center, a reliable entry point for meat eaters

Misir Wat

Red lentils simmered in berbere until thick and deeply flavored — one of the most universally praised items on the vegetarian side

Kitfo

Ethiopian-style beef seasoned with mitmita and spiced clarified butter, served raw or lightly warmed — an acquired taste that regulars return for

Gomen

Collard greens sautéed with garlic and ginger until silky — a grounding counterweight to the richer, spicier stews on the platter