Visit on 6/1/12.
Cafe Lalibela was my introduction to Ethiopian food many years ago (when it was in Phoenix) and I became an immediate fan. Many years later and a move closer to me, they keep putting out the same consistently good product.
We both decided on the lunch sampler, I chose the kye sega wat (spicy beef stew), yekik alicha (yellow split peas), and azifah (brown lentils). The beef is extremely tender in a spicy red gravy. The spices are a wonderful blend with a moderate level of heat. This was my first sampling of the yekik alicha and I found it to be somewhat bland though well cooked. I also was trying the azifah for the first time, I loved the combination of spices, lentils, and onions. Azifah is a cold dish and I enjoyed that but I was surprised at how cold it was. C chose the other two meat dishes offered, alicha sega wat (mild beef) and doro wat (spicy chicken) with the ever popular tikil gomen (cabbage, potatoes, and carrots). The meats were tender and infused with the spices. The chicken was the same basic sauce as my beef but the beef here was in mild spices, just wonderful flavors with no heat. Tikil gomen is reportedly the most popular dish and something that many people have as a gentle introduction to Ethiopian food. The bread that accompanies, injera, is a wonderful spongy flat bread with a slight sourness. It is the perfect tool for eating the dishes.
The tea was quite good.
Service was good but not really very attentive. We did have to wait a bit for the initial ordering. Still a keeper.