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This Ethiopian restaurant boasts an amazing vegetarian combo of seven dishes, including azifa-a cold lentil salad flavored with ginger and mustard that climbs right up your nose. Serving as an edible undercarriage, the flatbread called injera is made with real teff rather than wheat flour, which produces a pleasing sourdough effect. Traditional favorites like yedoro wat are supplemented with surprises like yedoro alech-chicken with rosemary in a mellow yellow spice mixture. Western-style tables and chairs emphasize comfort at the expense of atmosphere.