Rechercher un restaurant du Guide MICHELIN

This cozy Ethiopian den is an homage to Owner Selam Gossa's mother, who was a chef back in Addis Ababa. The setting, featuring a few tables framed by mismatched chairs, a long bar, and private backyard, isn't much to write home about. Having said that, the compact menu encompassing all the classics brings diners in by the droves. From vegetarian options to staples like tibs, this kitchen does it all. A platter of spongy injera is served with each dish for a bit of flourish. Tear strips of it to dip into the fragrant yebeg we't (spiced lamb stew with red chili sauce); or the shiro we't special (chickpea flour stew with tomato, garlic, and spices). 
With such quenching sips as the Builder (a take on the spritz with Ethiopian Honey Wine), who needs dessert?