The spongy rolls of sourdough injera bread (ubiquitous on Ethiopian plates) used in place of utensils can make traditional Ethiopian feel decidedly undelicate, but the bright surroundings and friendly service here make for a downright romantic experience. Venture off the well-beaten path of spicy lamb and lentils to try the spicy chickpea dumplings or fragrant simmered split peas, laden with garlic and served in a clay pot. For devoted meat lovers, the rosemary
notes in the beef tibs (a type of hearty steak cut) and the chicken legs' rich red pepper sauce will crown a memorable, affordable meal. The full bar also serves potent Ethiopian beers.