Tigist Reda’s warm and joyful Ethiopian restaurant never delivers a less-than-stellar experience. Start with an order of flaky sambusas (we like the ones stuffed with lentils) and kay seer salata, a bright and spicy beet salad mixed with pickled onions, jalapeños, and a lime vinaigrette. Then, feast. Order platters loaded with silky collards, split yellow peas, and potatoes in spicy berbere sauce (all of which are vegan) and round things out with tender chunks of tilapia stewed with tomatoes, ginger, and garlic or kitfo, steak tartare in an herby butter sauce. Scoop it all up with tangy folds of injera bread. Be sure to get a bottle of housemade tej, an Ethiopian honey wine. It’s just right to linger over as you savor the last drops.