6711 Chimney Rock
EDITED TO ADD THE NAMES OF SOME OF THE DISHES (IN PARENTHESES) AS GLEANED FROM STUDYING THE MENU ON ANOTHER VISIT AND OTHER SOURCES.
I have been meaning to try Ethiopian cuisine for some time and decided it was time to hit this place. It's a small cafe with linen table cloths and napkins although, of course, no dining utensils (they are available on request). The menu is not very large but there are chicken, beef, lamb and vegetable dishes. I tried the vegetable platter ($12) to get a sample of as many dishes as possible.
I liked the beets - keey sir - (12 o'clock) perhaps best and the preparation made with injera next to that, listed as Sufe Fitit and described as sesame juice mixed with injera, it was served well-chilled and would make a good vegetarian/grain substitute for a chicken salad or similar meat dish. I also liked the salad in the center of the plate, Timatim salad, fasolia (green beans and carrots at 7 o'clock) and the carrot/cabbage dish at 6, listed as Atkilt Wot. I liked the red lentil preparation at 9 o'clock, Mesir Wat, better than the brown lentil preparation at 3 o'clock (Azifa?) while the greens (Gomen - collards), at 2 o'clock, were the bitterest greens I have ever had and I was not too fond of them, and I like greens.
The most intriguing and readily appealing dish was the item at 5 o'clock which I initially thought was something made with balls of yam but finally decided the texture was too dry; this is Shimbra asa, dumplings made of chickpea flour.
The items at 10 and 11 o'clock, respectively, are Kit Alicha (split yellow peas) and Shiro Wat (pureed split peas). I wasn't too fond of either of those.
Although it's readily apparent in the picture, the slit in the pepper wound up facing down after I took one bite off the end and I didn't realize until the end it was stuffed, Almost all the seeds had been removed, except right at the stem end, and it was as sweet and crisp and juicy as a bell pepper, with a filling that included I'm sure minced onion and tomato and more.
A new cuisine, many new tastes to explore and learn about. I'm looking forward to more visits.
As I have learned at other venues, vegetarian fare can be very filling. I left absolutely stuffed and I didn't finish off but one of the two pieces of injeera.
The restaurant serves breakfasts, has beer, wine and alcohol, including the Ethiopian honey wine Tej, plus coffee and tea.