Ethiopian native Selamawit Tesfaye has opened the first Ethiopian restaurant in the County, offering dishes such as doro wat (slowly cooked, spiced chicken legs), kitfo (beef sautéed with garlic, ginger, hot peppers, and spiced butter), and gomen (shredded collard greens with onion, garlic, ginger, and olive oil). All dishes are served over sourdough flatbread (injera). Open every day for lunch and dinner.
Look, it’s important to remember that, once, chopsticks seemed weird, too. At Mount Kisco’s Lalibela, instead of dining with knives and forks, you eat your meal with the spongy flatbread, injera. Just pull off a small section of injera, and then wrap up a mouthful of Lalibela’s hauntingly spiced Ethiopian stews and curries, which are piled on a large, communal platter made of more injera. Pop the saucy morsels into your mouth—you’ll be surprised how quickly you get the hang of it—and don’t forget to save room for all the flavor-soaked injera on the platter. Yum.