Let me start with a disclaimer: I have never eaten Ethiopian food before, but have read about the concepts, history and attributes of the food.  We were out in Pittsburg for the Thanksgiving weekend, and looking for something different to try.  Tana seemed to fit the bill.\n\nThe service was friendly, the staff pleasing and very helpful.  The waitress helped explain the foods, and structured a meal for us that would let us try various forms of the cuisine.  The only downside of the service was our waitress/bartender did not know how to fix a Bourbon and Ginger Ale.  We settled on a Jack Daniels and Ginger Ale.  Close enough.\n\nThe food was where things began to go down hill.  Ethiopian food has a tradition of being heavily spiced and quite hot.  The food we tried was very mild, and honestly not terribly interesting.  The Injera (Teff flour spongy flat bread) was good, but we found it surprising it was not served warm.  Now it may be that it is usually served cod/cool, but seemed all wrong to those of us used to eating Indian Roti or Naan.\n\nWe ordered 2 appetizers.  Sambusa are pastry shells filled with various meats of vegetables.  We had a mix of lentil, beef and chicken fillings.  Expecting something more akin to a Samosa, these were smaller, greasy and tasteless.  The chicken was palatable, the lentils ok, and the beef awful.  Think under seasoned ultra fine ground beef that has been overcooked.  Yuck.  My wife ordered the Ayib Bemitmita (grated cottage cheese and spices), and this was not served until well into the main course, and was boring.\n\nThe main course was a sampling of a Doro Tibs (chiken) dish, a Tana Tibs (Lamb) dish, Ye ater Kik Alicha (split peas) and Misir Wot (lentils).  These were served on top of a large serving of Injera.  In order to preference, the split peas were in fact quick enjoyable, the lentils decent by less interesting.  The two meat dishes were, frankly, boring.  No spice, no heat, served cool, and the meat was tough.  A total strike-out in our opinion.\n\nI am sure that Ethiopian food must be much more interesting than this, however, keep in mind that this was our first tasting of this regional cuisine.  I would rate this as 2.5 starts, but given our inexperience, bumped to 3 stars to give the restaurant the benefit of the doubt.