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This Ethiopian restaurant boasts an amazing vegetarian combo of seven dishes, including azifa-a cold lentil salad flavored with ginger and mustard that climbs right up your nose. Serving as an edible undercarriage, the flatbread called injera is made with real teff rather than wheat flour, which produces a pleasing sourdough effect. Traditional favorites like yedoro wat are supplemented with surprises like yedoro alech-chicken with rosemary in a mellow yellow spice mixture. Western-style tables and chairs emphasize comfort at the expense of atmosphere.
Though short on ethnographic decor, featuring none of those cute basket tables and stools, MESKEREM still leads the Ethiopian pack in the sheer exuberance of its food. My favorite feed there is the vegetarian combo, which includes puddles of spicy lentil and chickpea stews, mounds of greens, and the mustardy salad azifa arranged around an injera-shingled tray. Their liquor license permits the dispensing of Ethiopian beers and wines, now made in the United States, and the wine is particularly... More »
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