Ethiopian restaurant in New York, NY
Ethiopian cooking in Greenwich Village, centered on filling classics such as combo platters served atop injera bread, with lamb dishes singled out by the restaurant. Starters include samosas and avocado salad. Honey wine and Ethiopian beer are available alongside the food, and takeout ordering is offered.
The restaurant opened in 2000 and describes itself as having served New York City and the Greenwich Village dining scene since then.

