Cuisine:

• Ethiopian
• Sea food

Addis Red Sea Description:
It's not just okay to eat with your hands at this Ethiopian mainstay; it's encouraged. Injera, a sour, spongy bread that's much better than it sounds, functions as both plate and utensil. Diners rip off chunks to scoop up the wonderfully messy stews and mélanges that comprise the powerful, complex and highly aromatic menu. Cardamom, ginger and garlic pop up repeatedly; heat comes in the form of abundant chili powder and black pepper. Don't miss the kitfo, a punch-packing Ethiopian version of steak tartare, seasoned with an herb butter and chili powder; we're also addicted to the tikil gomen (cabbage) and goden tibs (lamb riblets). And, of course, while African bottled beers are great fun and the wine selection is cheap and better than you'd expect, you mustn't pass up a glass of Ethiopian honey wine. All that said, do we really need to add that this place makes for dream dates? What's more, with a second branch ensconced in Porter Square (1755 Massachusetts Ave., Cambridge, 617-426-8727), Cantabrigians get a crack at this longtime fave's cookery too.


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