The menu centers on Injera, the fermented flatbread that serves as both plate and utensil, paired with stews, braises legume-based dishes built on berbere spicing and slow-cooked technique. The kitchen serves both communities, Eritrean and Ethiopian diasporas have distinct national identities despite culinary overlap a space that honors both fills a specific neighborhood need. The Tibs (sautéed meat or vegetables) and Shiro (ground chickpea or bean paste simmered into a rich gravy) are the reliable anchors of the menu, cooked to the standards of each tradition rather than blended into a generic fusion. · No website yet.