The decor at Messob feels less ethnic since all but one of the messob—the traditional woven hourglass-shaped tables of Ethiopia—have disappeared, replaced by cafe tables, but the food at this sunny restaurant shines. Lamb, beef, poultry and vegetarian dishes make every ounce of sauce-soaked, sour-tangy injera a taste sensation, and sharing it family style is a real pleasure. For fans of exotic Ethiopian cookery, a sampler platter is handy for satisfying multiple cravings, and the best of the lot is the Messob special, which mixes three meat dishes (chicken, beef and lamb) and four vegetarian offerings (lentils, chickpeas, collard greens and cabbage)—a little bit of everything. If you’re a one-dish kind of diner, check out misir wot (lentils in berbere sauce), shiro wot (chickpeas flavored with onions, garlic and herbs), beg alicha (lamb braised in green pepper and tumeric sauce) or doro wat (berbere saucestewed chicken with a boiled egg and a drumstick). Lunch and dinner daily.