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Monday October 24, 2016
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Ethiopian Hospitality



We started well with a delicious vegetable soup. Among the main courses, we liked the "yedoro tibs cabernet," grilled beef sliced and served in a wine reduction. The stuffed chicken saltimbocca started out dry and bland, though it was lifted by an interesting sauce of herbs and roasted peppers, which the server remembered to bring about halfway through the meal. This time, the beef in the zilzil wat was tough, although I managed to keep myself pretty happy with a side of collards and particularly fresh injera.

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