"Just above street level, Bete-Lukas was known for its fine-dining feel with white tablecloths and linen napkins. The eggplant tibs — a term for sautéed or stewed cubes of meat and vegetables — are a distinct switch-up from the typical vegetarian suspects. The asa goulash is a hit, too, with smoky berbere coating pieces of tender white fish." - Maya MacEvoy, Eater Staff
