Flavors burn a little brighter at Meskel, and the menu extends beyond the standard wots (stews rich in berbere, an Ethiopian chili-based spice blend), tibbs (cubed-meat sautes), and veggie combos—there always seems to be something special simmering in the kitchen. And here the injera isn’t just a floppy, edible utensil, but a lively flavor unto itself, lending a cool, pleasantly sour counterpoint to all the slow-cooked stews. Also, for warm days: outdoor seating!
2605 E Cherry St,
Hours: Daily 11 am-midnight
African/Pan-African/Moroccan, Ethiopian/Eritrean, Vegetarian/Vegan