Chef Aron Haile’s goal is to not only serve food made in the traditional way, but also to make it accessible to newcomers. In that respect, his restaurant strikes a nice balance: It serves uncompromising versions of dishes not available at more Americanized Ethiopian and Eritrean restaurants, but you don’t have to be an adventurous eater to find something you’ll enjoy. The restaurant’s namesake injera (sourdough flatbread) has a fairly intense tang that provides an excellent foil to an assortment of richly spiced stews and stir-frys. The best of these include the kik alicha, a sweetly earthy yellow split pea mash; the spicy, smoky red lentil stew known as mesir wat; and the gomen bsega — an aromatic sauté of cubed beef, collard greens, and seasoned clarified butter. Injera also serves an excellent version of kitfo, the heavily spiced (and traditionally raw) minced beef dish that’s often likened to steak tartare.

— Luke Tsai

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