Abyssinia’s expansion couldn’t be better timed, for the local Ethiopian population surrounding its Harlem location has grown by leaps and bounds in recent years. Expanded digs mean no one leaves hungry, including the gluten-intolerant diners lining up for the injera—a spongy, sourdough risen flatbread that performs the task of cutlery, and is also ideal for sopping up all the great flavors from this authentic kitchen. The dining room is spacious and flooded with natural light; the staff gracious; and the décor simple and functional. This is essentially light, healthy and spicy cooking, and the best way to experience it is to come with a group and order a slew of entrées to sample. Whatever you do, save room for the delicious slow-cooked beef awaze tibs.
- MICHELIN guide inspectors