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"Excellent Ethiopian cooking awaits in this small Eagle Rock spot, where my go-to is the vegan combo—garlicky braised kale, turmeric-bright stewed split peas, and a sweet, softened carrot-and-potato medley—plus Ethiopia’s national dish, doro wat: braised chicken and hard-boiled eggs smothered in aromatic berbere, all scooped up with pleasantly sour injera. Reservations are smart because the space is tiny, and I always tack on the banana split for dessert." - Eater Staff