Abyssinia

This humble spot—where diners use a spongy sourdough flatbread known as injera in lieu of utensils— provides a thorough introduction to Ethiopian cuisine. Aficionados of East African food will be impressed by the seasoning of the stewed lamb, beef, spicy chicken, greens, lentils, and chickpeas. Try a stuffed meat or lentil sambusa pastry while you wait for your entrees.

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