Ethiopian House

 

It’s no surprise that a cuisine made for sharing engenders cross-table confessionals about job struggles and divorce scandals. It makes Ethiopian House’s packed, vibrantly hued room feel even more intimate. The food is generally good, though not outstanding. Senig karia brings a jalapeño stuffed with a tangy mix of tomatoes and onions; unfortunately, the pepper’s intense heat overwhelms the other flavours. A vegetarian platter holds eight stews made from legumes (lentils, chickpeas and split peas), roots (carrots, potatoes) and leaves (collard greens, kale). With the exception of the bland greens, everything has a lovely savoury quality, but with so many of the components covered in the same seasonings (berbere, garlic, ginger, turmeric), none of the stews is particularly memorable on its own. No desserts.