Shewhat Cafe & Restaurant

Doro Wat

Slow-cooked chicken legs steeped in a deep berbere-spiced red sauce with a hard-boiled egg absorbing all that heat and richness

Kitfo

Ethiopian-style seasoned beef tartare mixed with mitmita and niter kibbeh — served raw, medium, or fully cooked, with ayib (Ethiopian cottage cheese) on the side

Vegetarian Combination Platter

A spread of lentil wats, gomen, and seasonal vegetable sides served atop injera — a genuine strength of this kitchen, not an afterthought

Tibs

Sautéed beef or lamb tossed with onion, jalapeño, and rosemary — one of the more approachable entry points into the menu for first-timers

Misir Wat

Red lentils cooked down with berbere until thick and deeply spiced — a benchmark dish for judging an Ethiopian kitchen

Ethiopian Coffee

Strong, traditionally brewed coffee — often part of a ceremonial-style service that rounds out the meal the right way