At some Ethiopian restaurants, the chefs incorporate dozens of spices and herbs into long-braised stews that roil with heat and flavor. At Finfiné, the cooks take a fresher approach, swaddling the natural flavors of their ingredients — quickly sautéed chicken and lamb, say, or fresh carrots and cabbage — with transparent layers of spice. Eat everything with injera — spongy teff crepes — and a glass of honey wine. You won’t find Finfiné’s weekend specials anywhere else in the Bay Area.

Hours: Mon., Wed., Thu., Fri. 5 p.m.-10 p.m.; Sat. 3 p.m.-10 p.m.; Sun. 12 p.m.-10 p.m.; Tue. Closed.

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