Why go: This light-filled newcomer to the area’s Ethiopian-restaurant scene doesn’t tone down its spices. The chef, an alum of Zed’s and Dukem, spikes her dishes with healthy doses of jalapeño, ginger, and garlic.

What to get: Butcha, a fluffy mixture of ground chickpeas and jalapeños; doro wat, a spicy chicken stew redolent of garlic and ginger; kitfo, minced raw beef that comes with a mild house-made cheese; vegetarian sampler with boiled lentils, split peas, potato-and-cabbage salad, gomen (collard greens), and tomato-and-onion salad.

Best for: Big groups who like to share.

Insider tip: Entrées tend to be very large—two people could fill up with a couple of appetizers and one main course.

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