While
recent months saw the closing of the African Hut, with its West African
menu, two East African restaurants opened during the past year. Both
are Ethiopian. The better of the two is the Ethiopian Cottage (1824 N.
Farwell Ave.). The Cottage has a few tables just large enough to
accommodate the injera, a round spongy flatbread with a slightly tart
fla vor. The entree is placed on top of it. It’s also your eating
utensil. Tear off a piece and dig in. The best items to order are the
doro wat or key wat. The first is chicken; the second is comprised of
boneless pieces of beef. They’re cooked with berebere, a spicy paste
with rich overtones of hot pepper. On weekdays lunches are just $5.50
with a choice of four meat items and seven vegetarian. It’s best to go
with a group so that you may sample several items at one visit. Yes,
forks and knives are available, too.
Ethiopian Cottage | Photo by Kate Engbring
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