Ethiopian dining is a communal affair, involving a group of kin or friends ripping, scooping, and savoring the spicy sharable portions eaten directly off of fingertips. Guests line their hands with torn-off portions of spongy injera, Ethiopia’s signature sourdough flatbread, then hand deliver the tingling zing of Ethiopian berbere or fresh sprigs of rosemary that adorn a choice of traditional meats. The ethnic cuisine easily accommodates vegetarians, with plates packing spiced red lentils, yellow split peas with garlic, and cabbage in a mild sauce. Exotic music fills the dining room during lunch and dinner hours, with regular entertainment ensuring guests are loosened up for trips to the full bar or limbo competitions under a neighbor’s table.
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