Benyam

"This Ethiopian restaurant on Frederick Douglass Boulevard set up a few two-person tables on their patio. There are some beautiful potted plants lining the outdoor space, but as soon as your sambusa and shiro wot arrives, those will become a lot less interesting." - hannah albertine

"There’s only one place on this guide whose owners were the subject of a portrait by artist Jordan Casteel, and it’s Benyam on Frederick Douglass Blvd. But aside from being a part of a major exhibit at the New Museum, Benyam also makes fantastic Ethiopian food. We recommend you try a bit of everything via the meat or veggie sampler. Round things out with a St. George or two, one of the three Ethiopian beers they carry." - Neha Talreja, Hannah Albertine, Bryan Kim, The Curious Uptowner

"At this Harlem restaurant, all meals apart from the mushroom tibs are served with two options of vegetable sides. A standout item is the asa tibs, which is made from diced tilapia fish instead of the usual beef or chicken. There is also a large vegetarian menu, and, for those looking for the opposite, a dish called kitfo, or seasoned prime beef that can be served raw or slightly cooked depending on preference." - Mazuba Kapambwe-Mizzi

"Benyam makes fantastic Ethiopian food, and we recommend you try a little bit of everything via the meat or veggie sampler. The spongy injera bread comes topped with five neat heaps of traditional Ethiopian dishes like creamy shiro wat (ground roasted chickpeas) and spicy doro wat (chicken drumsticks cooked in deep red berbere sauce). Round all that out with a St. George or two, one of the three Ethiopean beers they carry, and you might’ve just found one of your favorite meals in the neighborhood. Food Rundown Veggie Sampler This plate could make us vegetarians for life. It comes with thin, spongey injera with generous dollops of bright stews creating a rainbow of color and flavor. A favorite is the spicy brick-red lentils, prepared with chili-infused berbere. Timatim Fitfit This salad consists of a mix of injera slices, tomatoes, onions, and jalapeño tossed in a bright, lemony dressing, and it's the perfect complement to any hot and spicy stews." - The Curious Uptowner