Ethiopian tradition meets american craft. Tibs served in 2 bread roles.

Powered chickpeas prepared with ginger, garlic and cardemen prepared with the addition of minced onions and tomatoes.

Red lentil stew, cooked with onions, ginger, garlic and of course Ethiopian spices.

Collard greens or kale cooked with diced red onions, garlic and olive oil.

Chopped cabbage cooked with sliced carrots and potatoes.

Green beans, carrots, chopped onions, olive oil and fresh herbs lightly cooked in an open skillet.

Beef chunks cut from tender and flavorful part of the beef cooked on an open skillet with red onions. Jalapeno peppers and Ethiopian spices.

A mildly spicy tibs cooked with tomatoes, jalapeno peppers, red onions and awaze.

The most tender beef chunks lightly cooked with fresh Ethiopian herbs, red onions and jalapeno peppers.

Medium rare beef chunks cooked with fresh herbs and spices, onions and jalapeno peppers.

Another variation of weta geba cooked medium rare to well done.

Cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, feta cheese garlic and lemon juice.

For those who are hard core carnivouars. A combination of all our meat dishes.

A traditional Ethiopian comfort food. A stew made from oxtail and bone marrow slowly cooked and served with fresh herbs and spices.

A stew made from chopped onions slowly cooked beef chunks and berbere (Ethiopian chili pepper).

Beef jerky dried with herbs and later cooked in a spicy stew served as fir fir.

Beef strips are sauteed with Ethiopian spice, green peppers and onions tossed with enjera and served with salad.