|Good for Groups||Good for Vegetarians||Date-Night-Worthy|
Even at noon on a sunny weekday, the lights are dimmed, the shades are closed, and the air is musky with incense at this white-tablecloth Ethiopian dining room. Nobody seems to care—all the better to focus on the cooking, which serves vegetarians and vegans particularly well. No veggie sampler in the area comes close to the one here, with its round of injera holding a rainbow of vivid little piles. The collards, which in lesser hands can be dull and one-note, leap with flavor; green beans and carrots are bright with black cardamom; and the yellow-split-pea stew called kik alecha is a soothing, warming contrast to the cold salads. The injera—lacy, sour flatbread used as both plate and utensil—is so good you’ll want to keep it coming long after you’ve cleaned your platter.
Also good: Kitfo (raw or lightly cooked beef); doro wat; beef tibs.