“Chef Adiam is doing something totally different than what you’d think an Ethiopian restaurant would do,” says German of this charming Ethiopian spot that gives equal space to tradition and innovation. “She’s going more regional, which is absolutely amazing. She’s trying to educate people about Ethiopians and their country and that there are so many cool regions with different food, just like in our country.” In addition to Injera bread (which can be optionally substituted for turmeric rice, couscous, or pita bread) served alongside red lentils, wild-caught sushi-grade tuna tartar, and grass-fed lamb, you can also tuck into their new brunch menu which includes Shakshouka, Teff Porridge topped with spiced butter, and a Teff Banana Pancake, served alongside mimosas, a Roasted Pepper Gimlet, Berbere Bloody Mary, and other cocktails.
How to enjoy: Walk-ins accepted for dine-in or call to make a reservation. Order pickup online.