From Kliman Online’s “Word of Mouth”
The month-old Abol has what might be the best location of any Ethiopian restaurant in the area, just across the street from the AFI Silver. But although the space and the presentation of dishes and even the flatware live up to the choice digs (no spilling of stews onto a round of injera, here — everything is set out on plates, including a vegetarian platter that takes up every compartment of a sectional glass serving tray), the cooking is often oily and uninspired.
-December 11, 2007
