Beteseb

There’s a sleek new Technicolor menu at this sunny Ethiopian cafe, but the food remains as soulful as ever. Start by choosing your injera: imported from Ethiopia for extra tang or made locally—both varieties soft and ideal for scooping. Bozena shiro—a bubbling pot of chickpea stew—is especially satisfying, while crispy beef tibs stands out among the classics. Vegetables such as gomen (collards) and atikilt wat (cabbage and potatoes) never disappoint. Come early for breakfast and order the comforting chechesba, pieces of wheat flatbread fried in butter and drizzled with honey.