At the recommendation of our super-server Teddy, I ordered the chicken tibs (right photo) with rice and potatoes cooked with Desta's spicy-hot awaze sauce. I chose gomen (collards) for my side dish. It's a huge portion for the low price.
Rose skipped the lunch specials and ordered her favorite fish tibs in a lemon sauce.
As usual, the spongy injera bread used to pick up Ethiopian food filled me before I'd eaten barely half. I was happy to take the leftovers home.Cardamom Hill to try out chef Asha Gomez's biryanis. As I reported last week, she's making two every Friday instead of the usual lunchtime thalis. We all ordered the chicken one (left photo) but got a taste of another that was on the menu that night, made with beef and yucca. Our starter was three croquettes stuffed with duck confit, served over a sauce made with roasted figs. Next time I'll order a dozen.
I really do crave this food constantly.
I'm very happy for Kathy's success, and I wish her the best for a prosperous…
Calavino is forced friendly. Her girlfriend is snobby. Their food is meh.
Seared salmon sashimi looks tasty.
Why doesn't their web site have a menu???