"For those unfamiliar with Ethiopian cuisine, it primarily consists of "wats" (or "wots," as this restaurant labels them) and "tibs" served alongside a special type of bread called "injera" or "taita." Diners traditionally eat with their hands, tearing off pieces of injera to scoop up the food. The "wats" are essentially stews, while the "tibs" refer to sautéed dishes. Typically, the meal is shared from a woven basket known as a "Mesob," and diners wash their hands beforehand, generally using only the right hand to bring food to their mouths.
This was my first encounter with Ethiopian food, and I found it quite flavorful, though I had anticipated a spicier experience. The traditional spice mix, "Berbere," contains chili pepper, ginger, cloves, coriander, allspice, rue berries, and ajwain, and is meant to be as spicy as Southwest chili powder. However, I found it to be rather mild.
We ordered the Vegetarian Combo, which allowed us to sample several vegetarian “wots.” Our platter included Yemesir Wot (lentils in a spicy sauce), Ater Wot (peas cooked with garlic, ginger, and spices), and Shiro Wot (chickpeas seasoned with garlic and traditional Ethiopian spices). Additionally, we received a salad and a side dish made with cabbage, carrots, and potatoes. The salad was pretty standard—similar to what you’d find in any restaurant—and I couldn't quite identify the other side dish. Although the salad was supposed to include jalapeños, I didn’t notice any.
The various wots were indeed tasty and reminded me of lighter Indian dishes. However, the injera presented a challenge for me. Made from fermented teff flour, injera is a grayish-brown, spongy flatbread that can fall apart easily and is served cold, which may be unfamiliar to Western palates. While its flavor was pleasant, both the temperature and texture were not to my liking.
During our visit, we also tried Ethiopian beer and a honey wine called “Tej,” which is said to resemble mead. The beer had a light taste akin to American beers but was surprisingly flat, lacking carbonation. The honey wine tasted like a champagne cocktail similar to a mimosa but also lacked fizz.
This experience was certainly culturally enriching, though not without its faults. If you decide to try this restaurant, be prepared for some cultural differences. The cleanliness of the establishment—both inside and out—left something to be desired. We encountered communication issues with the staff; our first server spoke mostly Spanish and very little English, while the second had a better command of English but seemed more fluent in Amharic or another Ethiopian language. Some bilingual customers had no trouble placing their orders, but for those not familiar with African languages, it could be challenging. As vegetarians, we were concerned about possibly being served meat, but fortunately, Ethiopian cuisine is primarily vegetarian and favored by many in that dietary group.
Despite these hurdles, the service was friendly and accommodating under the circumstances, although nobody provided the traditional soap and water for handwashing, and our food was not served on a Mesob.
I won’t assign a rating to this restaurant. If you're a fan of Indian food or enjoy culinary adventures, you might appreciate this cuisine. Those knowledgeable about African languages and cultures will also likely enjoy it. However, if cleanliness is important to you, I advise caution when visiting. I felt fine after eating and have no complaints about the food itself, but the restaurant could certainly benefit from some thorough cleaning efforts."
