About this Business
From Our Editors
For chef and owner Philipos Mengistu, cooking is a family business. He spent much of his childhood in the kitchen of his parents’ restaurant in Addis Ababa, learning recipes that had been passed down for generations. Today, Mengistu pays tribute to that tradition with a menu that includes authentic Ethiopian honey wine, coffee from the plant’s country of origin, and his mother’s own fiery berbere sauce. Plenty of tongue-toasting options abound, from the stewed lamb of the yebeg wot to the zilzil tibs—beef marinated in awaze and red wine. Whether guests prefer their dishes spicy or subtle, they can scoop, share, or not share with savory injera, a sourdough flatbread used as a utensil.