
Based on 1,056 reviews
A generous spread of lentil, chickpea, collard green, and split pea stews arranged on a large round of injera — the definitive way to survey the kitchen's range in one order
The foundational Ethiopian chicken stew — deeply spiced berbere sauce, slow-cooked to a rich, rust-colored intensity, served with a whole hard-boiled egg
Ethiopian beef tartare seasoned with mitmita spice and niter kibbeh (spiced clarified butter) — typically available raw, lightly cooked, or fully cooked on request
Sautéed lamb or beef with peppers, onion, and rosemary — a drier, more textured contrast to the stew-heavy rest of the menu