Dining Guide

African Village

Ethiopia and neighboring Eritrea share food cultures dominated by stews, lentils, and coffee; this simple but attractive spot offers the chance to experience all three. Lunch is a good time for a first visit, as you can sample three of six offered entrées, three vegetarian and three chicken, beef, or lamb. Ethiopian stews (wot and tibs) are served “plated” on injera, a large, yeasty, spongy flatbread made of teff, a small round grain. The bread serves as plate, utensil, and side dish, with extra rolled portions to share. We particularly liked the doro alicha wot, a tender drumstick stewed in red onion, turmeric, and ginger and served topped with a soft-boiled egg. Do not skip the traditional coffee service.