"Addis’ coarse golden walls, amharic language scriptures and engraved wooden chairs immediately transport you to the Ethiopian capital it is named for. While many restaurants outsource injera, the King’s Cross stalwart makes it own, the sharp citrusy undertone of the sourdough bread cutting through. Special kitfo, a lean minced beef readied with “special” spinach and the pivotal Ethiopian butter is a unique item, and for those new to the cuisine, lamb dishes such as the bitesize awaze tibs, lean dry-fried dereq, or goden spare ribs are a fine introduction. The offal-inclined may find solace in the dulet, a mishmash of lamb red meat, liver and lamb stomach; For those wishing to keep their stomach clear of meat, beyaynetu mild mixed vegetable platters or seneg spiced with green chillies will tingle any tastebud." - Riaz Phillips
