Seattle Weekly :: At lunchtime, a rich aroma tantalizes you; mouth watering, you look at the menu and find a dozen disheshalf from Ethiopia, the other half from assorted West African countrieswith names that make your mouth dance when you say them: doro wott, yassa, and piripiri. Add the slow burn of succulent spices, meats, and root vegetables cooked just right, and operatic world beat music in the background, and the stage is set for culinary trysting.

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