"The duo recommends ordering the iconic doro wat — a soul-satisfying, deeply ruddy stew fortified with ground chiles and spiked with warming spices — from what’s become the oldest restaurant on the block. This chicken-and-egg staple has been on the menu since day one and is even considered the national dish of Ethiopia. “We spend three to four hours just on the onion, garlic, and ginger to build the sauce before we put the chicken in,” says Fekere. The doro wat’s bold flavors and balanced heat come from berbere — a blend of spices punctuated with cayenne pepper and New Mexico pepper, along with an irresistibly fragrant hum of garlic, cilantro, fenugreek, cumin, and cardamom. The stew simmers on the stove for the better part of a day — the berbere blooming, mellowing, and imparting just enough heat — and is served alongside wonderfully spongy and tangy injera bread." - Cathy Chaplin
