Wazema Ethiopian Restaurant

Doro Wat

Slow-braised chicken pieces in a deeply spiced berbere sauce with a whole hard-boiled egg — the national dish done properly, rich and unapologetically fragrant

Kitfo

Ethiopian beef tartare seasoned with mitmita and spiced butter — served raw or lightly cooked, with ayib (fresh cheese) alongside to temper the heat

Vegetarian Combination Platter

A canvas of misir (spiced red lentils), gomen (collard greens), shiro (chickpea stew), and seasonal vegetable mounds served over injera — a genuinely satisfying spread, not a consolation plate

Lamb Tibs

Cubed lamb sautéed with onion, jalapeño, and rosemary — the quick-cooked contrast to the long-braised wats, with good char at the edges

Misir Wat

Red lentils cooked down with berbere into a thick, warmly spiced purée — one of the best individual dishes on the fasting menu

Sambusa

Crisp fried pastry filled with spiced lentils or meat — a good starter while the main platters come together

Tej

Traditional Ethiopian honey wine — sweet, mildly funky, low-alcohol, and the right pairing for the heat of the berbere dishes

Ethiopian Coffee Ceremony

Three-round coffee service roasted and brewed tableside — more of an experience than a caffeine hit, worth it if you have the time