Bayu's Authentic Ethiopian Cuisine
Bayu's chefs sauté and simmer ingredients according to authentic Ethiopian recipes, filling a menu with traditional communal dishes to be scooped up with injera bread. Diners dig into table-filling platters such as misir wot, a dish of split lentils stewed with onions, garlic, and herbs ($9), or gomen—chopped steamed collard greens seasoned with chilies and ginger ($9.50). Meat eaters hunt prime selections in sega alecha, consisting of hunks of unsuspecting beef simmered in curry-seasoned stew ($11.50). Doro wot's chicken legs and thighs simmer with onions, garlic, and boiled eggs ($11.50), and yebeg tibs marinates in black peppers and rosemary for a savory herbal delicacy dressed up with lamb ($12.95).