A fine introduction to Ethiopian cuisine, and a satisfying meal all around. You eat with your hands (or, if you're Ethiopian, just the right hand) from a communal plate with flat, spongy injera bread as a utensil. Key wat (beef stew)and yebeg wat (lamb stew) feature berbere sauce, a tantalizing blend of spices, sometimes hot, sometimes sharp, always delicious. Zilzil tibs (strips of seared beef, peppers and onion served on a sizzling platter, like fajitas) are a surefire crowd-pleaser. Almost every dish costs less than $10, and the menu features several combination platters for those who want to try a little bit of several different things or aren't sure where to begin with one of the world's oldest, most elegant cuisines.