Despite owner Jamas Munsa’s soft-spoken demeanor, there might be no eatery more rebellious than his West Park African spot.
After all, the refugee from Eritrea launched a menu based on shareable plates meant to be eaten by hand in the middle of a pandemic.
Dishes such as the Doro Wat ($20) come out as a massive platter covered with sour, fermented bread and topped with stewed greens, lentils, fresh salads and spicy, slow-roasted chicken. Equally defiant, the bread, or injera, is a spongy mixture of teff flour and barley that ferments for days and then hits only a griddle before it’s served.
“People enjoy sharing the food,” Munsa says. “Everybody who comes leaves Habesha happy.” habeshacle.com
