Overview

Named after the Ethiopian communal serving basket, this place prides itself on creating an intimate atmosphere. Small tables surrounded by embroidered seats are arranged in tight circles to promote closeness. Everyone eats with his or her hands and patrons are encouraged to feed one another. The cooks use traditional ingredients like spiced butter, hot, dried chile paste, fresh hot chile paste, garlic, ginger and cardamom. Dishes include such items as Kifto, beef braised with butter and ginger, and vegetarian items like peas mixed with onions and garlic. Everything goes with the traditional, spongy bread called injera. Large platters of food are to be shared by at least two people.