From the restaurant’s website:
“Ethiopian food is eaten with fingers because it is tasteful and intimate. Traditionally, in Ethiopia, one does not eat food alone or in a separate plate. Ethiopians say, ‘Food tastes better when they eat it together.’”
Beer and wine available. Serving lunch Tue–Sat, dinner Tue–Sun. Closed Mon.
"Each stew is spooned into a different spot on the pancake. Steamed collard greens, mashed lentils, chickpea 'cookies' and chunks of lamb and beef. The vegetables are thick mashes. Some have the mild, lingering flavor of ginger and garlic. The deep-scarlet stews are seasoned with berberé, a blend of spices that includes red chile. The berberé packs some heat, but there’s a trick to eating the stews that minimizes their spiciness."
— Ann Christenson, Milwaukee magazine