henet serves up small dishes of wat, a thick and heavily spiced but not-too-spicy stew surrounded by a large piece of spongy bread called injera which is used to sop up the liquids. No utensils here, as is customary with Ethiopian cuisine, forks and knives just wouldn't serve a purpose with this food that is traditionally shared from a communal plate and does not contain any pork or shellfish.

The walls are adorned with colorful paintings by mostly African artists and the staff are friendly, accommodating and, most importantly, willing to answer any questions you might have. Ghenet is a great place to go if you're trying Ethiopian fare for the first time.