5/5 Mike H. 1 year ago on Google
A
co-worker
and
I
had
a
discussion
about
different
foods
that
we
like.
He
asked
if
I’ve
ever
had
Ethiopian?
He
recommended
a
great
place
that
Diane
and
I
dined
at
today.
We
have
great
friends
that
have
children
from
Ethiopia.
They
have
shared
meals
prepared
from
this
heritage
but
never
on
the
scale
that
we
had
tonight.
When
we
told
them
where
we
were,
they
said
they
had
brought
their
family
there
and
loved
the
food.
Nile
Ethiopian
is
the
name.
As
is
my
custom,
I
asked
most
of
the
patrons
what
they
were
eating
and
drinking
(whether
they
wanted
my
interruption
or
not)
and
what
they
recommended
us
to
try.
Between
them
and
our
waitress,
we
followed
suit.
Injera
is
the
name
of
the
bread
that
forms
the
basis
of
the
meal.
There
is
nothing
to
compare
it
to;
not
naan,
pitas,
scones,
crepes,
or
Wonder
bread.
It’s
texture,
feel,
smell,
and
flavor
are
unique.
Samusa,
tomato
fitfit,
Azifa,
Doro
Wat,
Doro
Acha,
Beef
Acha
Wat,
Beef
Tibs,
Tikel
Gomen,
Gomen,
Misir
and
Kik
Alicha
were
consumed
with
beer
and
wine
that
was
new
to
us.
I
am
afraid
that
when
I
lie
down
tonight,
that
I
may
actually
burst.
It
was
worth
it.
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