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"This fast-casual Ethiopian spot puts a modern spin on traditional cuisine with injera pockets and bowls topped with red lentils, yellow split peas, and shiro sauce, complemented by additions like corn salsa, pickled shallots, and fermented cucumbers; you can tack on berbere chicken, braised lamb, or yellowfin tuna and finish with Berbere Salt or Awaze sauce." - Tierney Plumb