Nestled in its hip South End quarters, this longtime Ethiopian favorite has proven its authenticity—and staying power. After an inevitable wait for a table —the restaurant doesn’t take reservations for parties smaller than six—settle into one of the traditional low woven tables for a feast beginning with sambusas (pastry filled with spiced lentils, beef, or vegetables) and sweet honey wine or an Ethiopian beer. (American and European wine and beer are also on the menu.) Next up are a variety of curries, served family style, with the traditional soft flatbread called injera. It’s different—similar in texture to a thin sponge—but delicious. Even better, it serves as a utensil to scoop up whatever you choose.
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