Vegetables and stews don’t come by default on a platter of injera at this casually chic Ethiopian spot but are served in a spread of individual ramekins. You might even get a serving spoon. That’s not to say Letena puts out a watered-down version of the cuisine—if anything, the flavors are amped up. Red lentils are stewed in a fiery berbere sauce, while doro wat takes on a barbecue-like sweetness. Even the injera (folded up on a plate) is extra tangy. Also good: Timtam salad; kay siga wat (spicy beef stew); yetamese (seasoned lean ground beef).