Meskerem

From the looks of the generic mirror-paneled walls, tiled floors and white tablecloths, you’d never guess the cultural roots of the cuisine coming out of the kitchen at this Hell’s Kitchen Ethiopian restaurant. Before you get all nervous about eating with your hands (you know, like a slice of pizza, or a burger or hot dog), think of using the yeasty, spongy injera bread that functions as a utensil to scoop up stews and spreads like timatim fitfit (chopped tomatoes, fresh green peppers, onions, olive oil and vinegar served cold) sort of like wielding pita to lap up hummus. Entrees of beef cubes dipped in butter or boneless leg of lamb sautéed in rosemary or marinated with white wine are big and filling, especially the vegetarian combo which combines three dishes— miser alech (split lentils steeped in ginger, garlic, onions and curry), miser wat (same, finished with berbere sauce), shro wat (ground and seasoned chickpeas with berbere sauce)—with two veggies and is enough for at least two people. At lunch, all dishes are halved in size and price.

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Hell's Kitchen restaurants, Midtown restaurants, Midtown West restaurants, New York restaurants, Ethiopian restaurants, Vegetarian restaurants