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  • Small and simple Ethiopian spot with an authentic feel. Super friendly owner took care of the table and shared a little history plus childhood stories of his own family dinners and coffee hours. The menu is small with mostly vegetarian or chicken/lamb stews. For a group, the platter is a good bet to sample most of their food including the lentil/chickpea stews, kale and lamb tibs. It all comes with a bowl of injera rolled flat bread to dive into the plate with. No forks provided. Their post-meal coffee ceremony is very aromatic. The coffee takes about a half hour to roast, but comes out fresh and light, also served with popped corn to snack on.
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