New Eritrea Restaurant

I enjoyed the kitfo, which was far milder and less salty than I am used to, but comforting for me. I'd call it homey; the kind if thing I could see myself eating regularly for a long time. I liked the gluten free injera, which was lighter than I am used to and less sour, but had a decent consistency. Collards were nice. Service was struggling to keep up. There was a large party. I came alone, and sat at the bar, and that was alright. They were apologetic, which I didn't need. That's to say, it wad not a perfect experience, but I liked it.

First time dining here. We had Manna as our server. We asked him to serve us whatever he'd like for a group of five and he didn't disappoint. My favorite in the platter was the Kilwa Begee (lamb, bottom left next to collard greens), Okra (top right above carrots), and Shiro (split pea, bottom yellow). The St. George beer was also good. It's kind of sweet with notes of honey. We also learned that the Injera bread is gluten-free, which is made of teff flour and processed like sourdough with a starter and baked on a crepe grill. Also, eat with your hands, right hands. It's so much fun.