Icon by Peter Hoey
The vegetarian combination plate is an expedition into the culinary delights of East Africa. The ginger flavoring is a wonder in the collard greens, the red lentil stew, the yellow split peas, the cabbage, and the beans. Add an order of the lamb or beef wot—an Ethiopian stew—and taste what happens when ginger meets red wine and onions. Try the Tusker beer from Kenya, with its honey undertones, and stretch out in the spacious room adorned with depictions of Ethiopian village life. » 1076 S. Fairfax Ave., Fairfax District, 323-936-5918.
The injera—a crepe-like pancake of teff flour that substitutes for utensils in Ethiopian dining—is divine at this landmark establishment. It’s the perfect complement to such specialties as the spicy beef tibs, cooked over charcoal braziers. The menu also offers Ghanian and Nigerian dishes that make Rosalind’s a convenient—and inexpensive—pan-African experience. No extra mileage required. » 1044 S. Fairfax Ave., Fairfax District, 323-936-2486.