Different levels of seating create a spaciousness that is very intriguing. Ethiopian food is influenced by Arabic, Indian, and African cooking. The spicing is subtle and the textures soothing. Foods are served in communal dishes from which diners help themselves using pieces of injera, a soft, flat bread. Forks are provided with the appetizers, and the waiter delivers hot, wet cloths for cleansing your hands.
Service here is casual but pleasant.
The small wine list includes several South African selections. All are worth ordering. For example, beef, chicken, vegetables, lamb, or seafood can each be prepared with wat, a wonderfully thick, spicy sauce. Awaze, a sauce made from an Ethiopian honey wine called tej and various spices, is used to sweeten some dishes. I enjoy zilzil, which consists of delicious strips of lamb marinated in awaze and lightly stir-fried.