"Since 2008, this Ethiopian restaurant has served traditional dishes using cooking methods and recipes passed down in the Tadesse family through multiple generations. The menu is varied and includes plenty of vegan, vegetarian, and gluten-free options, and all dishes are served with injera made from scratch daily (rice may be substituted as a gluten-free alternative). Dishes are redolent of mitmita, a spice powder made from African bird’s eye chile peppers, and berbere, a chile spice mix that is foundational to Ethiopian cuisine. Mahider also serves imported Ethiopian beer and wine, as well as tej, made from fermented honey and gesho hops. For special occasions, you can participate in a coffee ceremony for up to four guests using Ethiopian coffee beans." - Sarah Entwistle
