Kitchen Sources

Quick high-heat tibs with onions and rosemary, finished with house berbere oil for smoky flavor.

Recorded as part of the chef’s home-style dinner series.

Shared platter with dorowot, shiro, and sautéed greens designed for family-style serving with fresh injera.

Weekend best-seller prepared in large batches for group dining.

Weekend brunch plate with soft scrambled eggs, berbere potatoes, avocado salad, and fresh Ethiopian coffee pairing.

Chef’s special served on Saturday mornings for guests and walk-ins.

A rich, sizzling tibs plate served with injera and house spice butter for a full Ethiopian dinner experience.

Popular dinner selection from the hotel’s traditional menu.