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 was not impressed with the greasy breakfast and rude service. That waitress with the…
I haven't been this underwhelmed by a new restaurant since El Super Overpriced Pan debuted.
The only thing getting me to ClusterFuckhead is Umi.
You missed the donut listed in the top 1,000 things to eat before you die!…
Where is Dough in the Box? This list is weak without that location.
Boo! My family and I used to eat Sunday brunch there. I remember when it…