Restaurant review: Bringing Ethiopian cooking to SoMa with a family atmosphere and robust seasoning
As is customary, the main courses were piled together onto a platter lined with injera, and a well-dressed chopped salad dotted with tomato quarters were heaped at either end. The salad was both decorative and cooling, while the injera rug, of course, was ripped to shreds that served as little finger-operated grabbing devices. The atavistic satisfaction of tearing something up and then eating it reminds us of how close to being uncivilized we are, really, even in such civilized surroundings.
Dinner: nightly, 5–9 p.m.
Lunch: Mon.–Fri., 11:30 a.m.–3 p.m.; Sat., noon–3 p.m.
1044 Folsom, SF
Not particularly noisy
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