At Café Lalibela, you're expected to eat with your hands. The communal Ethiopian meals typically consist of injera—thin, spongy bread that tastes similar to sourdough—that diners, sans forks, use to scoop up wat, a stew made from veggies, meat, or both. Made from a grain native to Ethiopia, torn-off pieces of injera become utensils for fish stew simmered with red pepper or tikil gomen, a mix of cabbage, carrots, and potatoes. The menu features à la carte wat selections, as well as suggested combinations for individuals, parties of three, and tall figures made by parties of three concealed within a long overcoat. The staff's commitment to an authentic experience extends to its beverage offerings, including imported African wines, freshly roasted and brewed Ethiopian coffee served in a clay pot, and Tossign, an herbal tea from the country’s highlands.