Beginning a meal with a chopped injera salad seems counterintuitive, given the abundance of the spongy sourdough bread that takes the place of plates and utensils. Go for it anyway—the timatim fitfit, similar to an Ethiopian panzanella, sings with sweet tomatoes, peppers, garlic, and olive oil. Such high-quality ingredients and vivid flavors are typical at this ochre-toned restaurant. Order the superb vegetarian sampler (few places make better yellow split peas), then build from there; we love the tender lamb-shank stew or rib-eye tibs fried in lots of butter. Also good: House special kitfo; doro wat.