IT'S a long way from Ethiopia to the Upper East Side. But a savory intro to that East African country's kitchens is only as far as York Avenue's new Ethiopian Restaurant. Nowhere else in the nabe will you find a meal like it. Just be sure to go with friends - dining is communal.
Entrees are divvied out on overlapping pancakes that practically cover the tabletop. Extra portions of the spongy sourdough rounds called injera, made from millet flour, come folded on small plates... >>more
PRESS & REVIEWS
New York Post
NEW EAST SIDE ETHIOPIAN COMES IN HANDY - by CYNTHIA KILIAN
'A lot of bread, you think? That's because there are no utensils. Tear off a piece of injera and use it to scoop from the little mounds of food before you. (Forks on request.) "There is nothing I didn't like," gushed my dining pal.
That includes sambussa appetizers, crackling crisp triangles of pastry plump with lip-stinging ground beef or lentils ($3). Azifa blends lentils and peppers with tangy mustard and lemon ($5.25), and yeshiro fitfit binds injera with ground chick peas and vegetables ($5.75).
Other Abyssinian specialties are doro wot, chicken legs in a hot, thick sauce garnished with a boiled egg ($12.50) and yebeg alicha, a turmeric-spiked stew of soft, mild lamb chunks ($11.95)... >>more
