Dahlak Restaurant   

In order to fully enjoy Ethiopian cooking, you first have to accept -- nay, embrace -- the concept of "gursha," placing food in someone else's mouth with your hands. It is central to the philosophy of Ethiopian that you not only share your dishes with everyone else at your table, but that you use your hands to do it. But if you can wrap your head around that concept, the food itself will not disappoint. Most Ethiopian dishes are based around injera, the thin, spongy, bread used to scoop up various stews. These stews (known generally as watts) can come in various forms: seafood, beef, lamb, chicken and/or veggies and are a particular specialty of the house. Try the key watt, lean beef simmered slowly in a berbere sauce; or the yedoro ataikit, a chicken dish with peppers, onions, garlic and ginger. There are also plenty of great vegetarian options, like lentils in hot sauce or fresh broiled spinach. The restaurant, with its plastic-covered tablecloths (essential when you consider the inherent messiness of the food) is somewhat less inspiring than the bar area, which has more traditional seating (and drinks that won't break the bank), but you'll be so busy putting food in other peoples' mouths, you won't notice.