|Good for Groups||Good for Vegetarians||No Alcohol|
The versatility of the place alone ought to earn it a spot in your dining-out rotation. At breakfast, it’s an easygoing antidote to greasy spoons or corporate cuisine. (Get the ful, a dish of stewed favas, garlic, and olive oil with warm, crunchy bread.) Midday, it’s a pit stop for coffee and an Italian-style pastry or cake from the adjoining bakery. Come dinner, its enormous value becomes readily apparent. Bring along a group of like-minded friends and watch the table bloom into a lavish and colorful feast of complex, powerfully spiced stews—50 bucks rarely brings so much warmth, comfort, or deliciousness. (If you’re more experienced with the cuisine, try springing for the teff injera, a nuttier-tasting alternative to the thin, lightly fermented bread that serves as both utensil and wrap.) Dama has in recent years made meatless cooking a priority, with another entire menu devoted to the Gondarian staples that make up the contemporary Ethiopian table—among them, a fascinating and tasty wat, or berbere-spiced stew, with tender, roasted garlic cloves.
Also good: Yebeg tibs (a lamb stir-fry); beef tibs; kitfo (a beef tartare); vegetarian combo.