Etete

I’m not an afficionado of Ethiopian food, but I know quality cooking when I taste it. A group of us ordered red lentils, collard greens, a dish of beef cooked with peppers and onions, and a spicy lamb stew. We devoured it all, and lots of injera, too. Etete is tiny, seating maybe 25 people in one long narrow room, but it is clean and bright and fresh looking.