Rechercher un restaurant du Guide MICHELIN

This bright and trendy sibling-owned spot is made with love—and it clearly shows. Enter to find a smattering of yellow metal chairs, walls vibrant with art and a kitchen teeming with a focused brigade—serious women chefs preparing complex Ethiopian fare, with nostalgia at the forefront.
The family platter, with both vegetarian and meat dishes, is an excellent way to sample the variety. That beloved sour and spongy injera is ideal for sopping up the likes of gomen (collard greens with fresh garlic and onions) or kik alicha (a stew of yellow split peas with turmeric and ginger). Tikil gomen with cabbage and potatoes is an herbivore's dream; while quanta firfir, deliciously tender beef imbued with berbere and purified butter, has carnivores coming in droves.