We hadn't found an Ethiopian/Abyssinian restaurant since moving to San Diego from Washington, DC. This one is every bit as good as the one's on the East coast. We shared an appetizer of their version of empanadas, and we each had a combination plate of meats and legumes served on their bread, injera, which is like a big spongy crepe; you break off a piece of braed around a bite of meat or vegetable and eat without utensils. Everything was delicious, flavorful, but not too spicy. There are plenty of options for vegetarians too.
We chose a craft beer which complemented the food very well. There were desserts, but we were too full. Next time we go, we'll have two appetizers and share one main dish. The restaurant is small, a converted old row house; the decor is tasteful and the service was prompt and courteous.
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