This is what we had, the restaurant's descriptions first:

The injera was not oversour, made in house with the
authentic teff flour. I ate more of it (2 rolls plus some
of the juicy mess on the platters) but did not overfill,
unlike some among us whose names shall remain unmentioned.

Timtim Salata - A tomato salad with onions and green
peppers tossed with a lemon salt and oil dressing. As
advertised, the onions in strips, a little soggy, but
what do I know about salad.

Gomen - Choice of collard greens or spinach sauteed with
garlic and onions. Ours were collards. Nice garlickiness,
but the dish would have benefited from an inauthentic dose
of smoked pig. To my knowledge the Ethiopians don't eat pork,
despite being neither Muslims nor Jews but a Christian nation.

Tikil Gomen - Cabbage sauteed with turmeric onions and garlic
- your standard wilted cabbage thing with a slight currylike
aspect. Quite sweet, and people liked it too.

Yatakilt We't - Fresh carrots potatoes and string beans
sauteed with turmeric garlic and onions. Okay but aggressive
in its vegetarianness. I had one fistful only of this.

Doro We't - Chicken drumstick and hard-boiled egg sauteed with
onions and garlic and simmered in a sharp and flavorful berbere
sauce. Very browny spiced, very tasty, with a spice that
gathered at the back of your throat but not really hot.

Doro Alicha - Chicken drumstick and hard-boiled egg sauteed with
onions and garlic simmered in a mild turmeric flavored sauce.
I think an even better dish, in balance, creamy, the turmeric
a whisper; I preferred this to the other chicken dish despite
its not having any heat to speak of. By the way, I've seen
these transliterated as Wot and Alitcha respectively, if you
want to look the recipes up.

Yebeg Alicha - Fresh and tender lamb sauteed with onions and
garlic simmered in a mild turmeric flavored sauce. This was
as above but with a sour tang that I was ambivalent about.

Yebeg We't (Key We't) - Fresh and tender lamb sauteed with
onions and garlic simmered in a sharp and flavorful berbere
sauce. Very brown again; again could have been a ton hotter.

Kitfo - A spicier dish minced beef seasoned with Niter Kibbeh
(Ethiopian herbed butter) and Mitmita (spicy chili powder).
Served rare partially or fully cooked with a side of Ayibe (fresh
buttermilk cheese). No cheese came, which didn't bother me at
all. It was in fact completely raw in the authentic way, which
also didn't bother me. What bothered me: the butter was rancid
in the authentic way. What bothered Stephen was that there were
clove, allspice, and maybe nutmeg, the sweet spices jarring his
palate; I sort of agreed. Oh, the texture was mushy, not my
first preference, but it wasn't horrible.

Gored Gored - A spicier dish cubes of fresh beef seasoned with Niter
Kibbeh (Ethiopian herbed butter) and Mitmita (spicy chili powder).
Served rare partially or fully cooked. Ths was chunks of fairly
chewy beef (no problem) in a very hot spice mix (no problem),
served raw (no problem at all) tossed in the spiced rancidized
butter (less of a problem, as much of the butter drained off into
the injera below.

Tibs We't - Chunks of beef, sautÿed with onions and garlic and
simmered in a sharp and flavorful berbere sauce. As above with
the lamb but a little tougher and just a bit less gamy.

Shiro We't - Powdered split peas prepared into a thick sauce with
garlic and onion and simmered with berbere for a sharp and savory
flavor. I think we got this, and it was good. Anyhow, there was
something slightly different from the below.

Mesir We't - Split lentils prepared with onions and garlic simmered
in a sharp and flavorful berbere sauce. I really liked this and
could have made my whole meal of this.

Mesir Alicha - Split lentils prepared with onions and garlic and
simmered in a mild turmeric flavored sauce. A little on the bland
side but quite palatable.

Kik We't - A spicier dish yellow split peas prepared with onions
garlic and a mix of Ethiopia spices simmered in a spicy and
flavorful berbere sauce. I could have made a meal of this too.

Kik Alicha - Yellow split peas cooked in a mild sauce of turmeric
onions and garlic. Okay, I didn't have any of this, under the
impression that it was another blob of mesir alicha.

We got two bottles of Sheba New York tej, a semisweet fragrant
honey-based wine. It was decent. There was some question about
how to split the cost of this, because the Hafflys obviously
didn't partake, so Dale said, all right, we'll pay for the wine,
so thanks to Dale and Gail for that.
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Quoting MICHAEL LOO to ALL on 12-Sep-2018 11:55 <=-

Gomen - Choice of collard greens or spinach sauteed with
garlic and onions. Ours were collards. Nice garlickiness,
but the dish would have benefited from an inauthentic dose
of smoked pig. To my knowledge the Ethiopians don't eat pork,
despite being neither Muslims nor Jews but a Christian nation.

I've had it also with the spinach, and that is nice, too... maybe not
quite so needy of the dose of smoked pig... ;)

Doro We't - Chicken drumstick and hard-boiled egg sauteed with
onions and garlic and simmered in a sharp and flavorful berbere
sauce. Very browny spiced, very tasty, with a spice that
gathered at the back of your throat but not really hot.
Doro Alicha - Chicken drumstick and hard-boiled egg sauteed with
onions and garlic simmered in a mild turmeric flavored sauce.
I think an even better dish, in balance, creamy, the turmeric
a whisper; I preferred this to the other chicken dish despite
its not having any heat to speak of. By the way, I've seen
these transliterated as Wot and Alitcha respectively, if you
want to look the recipes up.

As Richard and I tend to get the special plate #3, which comes with the
Doro We't, I'd not had the Doro Alicha before... I also liked it a
lot... ;)

Yebeg Alicha - Fresh and tender lamb sauteed with onions and
garlic simmered in a mild turmeric flavored sauce. This was
as above but with a sour tang that I was ambivalent about.
Yebeg We't (Key We't) - Fresh and tender lamb sauteed with
onions and garlic simmered in a sharp and flavorful berbere
sauce. Very brown again; again could have been a ton hotter.

The Alicha comes on platter #3... so again, it's the one I'm more
familiar with... I think, if with a smaller group, one could order the
various entree samplers to be hotter.... I forgot to ask for the
proffered dish of cayenne (probably Mitmita) to hot things up when
wished, but maybe that was just as well... :)

Kitfo - A spicier dish minced beef seasoned with Niter Kibbeh
(Ethiopian herbed butter) and Mitmita (spicy chili powder).
Served rare partially or fully cooked with a side of Ayibe (fresh buttermilk cheese). No cheese came, which didn't bother me at
all. It was in fact completely raw in the authentic way, which
also didn't bother me.

I'd told them beforehand that we did want the kitfo and the gored gored properly raw... The cheese isn't mentioned in the hard copy menu in the restaurant, so I didn't realize it was even available until I was
looking at the website (having been told that that existed with the menu available, when I asked if they had a paper take-away menu)... maybe
sometime, I'll ask them about it... I wouldn't mind trying it... :)

Tibs We't - Chunks of beef, sauted with onions and garlic and
simmered in a sharp and flavorful berbere sauce. As above with
the lamb but a little tougher and just a bit less gamy.

I thought there was also a portion of Tibs Alicha... with the turmeric
sauce...

ttyl neb

... I'm not out to lunch, I'm out for a four course meal.

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