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"Our dishes are traditionally eaten by hand," reads the menu. So begins the dining experience at this Upper West Side Ethiopian where the food comes to the table heaped on soft folds of injera. The slightly sour-tasting crepe is prepared with tef and makes my tongue happy. Glance around at the handsome woven tables of the traditional seating area, then order up some yemisir kik wat, pureed split-red lentils cooked in a fiery berbere sauce. Sip a bit of honey wine or a slug of Zambezi, a Zimbabwean beer. Don't miss the vegetarian combination, which includes yellow and brown lentils; beets, potatoes, and carrots; string beans and carrots; incendiary berbere; and, if you're lucky, some of the fantastic greens known as gomen.
Village Voice
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