Just far enough off Yonge to feel tucked away, this unassuming restaurant offers a total immersion in Ethiopian cuisine. Its specialities are pulses of all sorts, greens and okra, beef and spices; its bold flavours are spicy, salty and fragrant. An appetizer of little green lentils—soused with lemon, fresh green chili, lots of minced raw garlic and onion—quickens the palate. Next, combo platters come draped with injera (the hallmark of the cuisine) and spotted with favourites: the exceptional kitfo (raw minced beef spiced with ginger, onion, garlic, fenugreek, cumin and cardamom); minced collard greens slicked with oil; and aib, a cross between ricotta and dry-curd cottage cheese. Interesting vegetarian options abound.