Cuisine:

• Ethiopian
• African

Nyala Ethiopian Cuisine Description:
It's best to go to Nyala in a large group, since everything is served family style. A platter covered with a large, flat, pancake-like bread (injera) will be placed in the middle of your table, and your dishes will be spooned onto it. You tear off pieces of the bread and use it to pick up the food.
The food is very fresh, and the atmosphere is unusual, but warm. Vegetarians will have many choices here.
One of the mainstays of a distinctive restaurant row on a stretch of Fairfax dubbed Little Ethiopia, Nyala provides an excellent introduction to the aromatic, warmly-spiced home-style cooking of this East African nation. It's a hands-on cuisine centered around meat and vegetarian stews scooped up by pieces of injera, a spongy, crêpe-like bread that is central to the experience. Great for groups, this is a fun place to forgo the utensils and explore items such as doro wot (garlic- and ginger- scented chicken, marinated in lemon and sautéed in spiced butter with red pepper sauce), yebeg yebere wot (red wine-marinated lamb or beef in a fiery barbecue sauce), and yemiser wot (a pungent red lentil stew). Consider pairing it up with an Ethiopian wine! The dimly-lit room, bathed in the sounds of Ethiopian music, boasts African art and images of antelopes streaking across the walls.


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