BEST FOR A won­der­ful Ethiopian cul­tural and din­ing ex­pe­ri­ence. FOOD The au­then­tic meal is served on plat­ters, eaten by hand and best en­joyed shared with the ta­ble. Start with a combo plat­ter of Sheba salad of fresh tomato, onion, green pep­per and jalapeño; sam­bu­usas (an Ethiopian samoosa-like pas­try) filled with lentils; and azefa, a spicy yet mor­eish lentil-and-mus­tard mix­ture all served on an in­jera flat­bread. Like­wise, for mains, the plat­ters are the way to go. The lamb and beef stews are par­tic­u­larly fra­grant, served with flavour­ful veg and legumes and more in­jera.

End with an Ethiopian cof­fee, roasted and ground in-house. DRINKS A lim­ited se­lec­tion of beers and a wine or two. SER­VICE The ser­vice is ab­so­lutely stel­lar; wait­resses in tra­di­tional Ethiopian dress pa­tiently ex­plain dishes and cus­toms. AM­BI­ENCE Nods to Ethiopia, from the cof­fee sta­tion to the art lin­ing the walls. Low light­ing is com­ple­mented by can­dle­light, cre­at­ing a warm en­vi­ron­ment. (SST)

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