#Amuse Fasika is exciting, spicy, savory Ethiopian grub. Bring friends for a delicious feast. Love this place! goo.gl/KDvCA
— Josh Page (@ILikeFoodJP) January 8, 2013
To my mind, Ethiopian food should be exciting: spicy, flavor-forward, shoveled into your face with abandon, glee, and, of course, injera—thin, sour, spongy bread. It’s good for veggies, vegans, meat-lovers, and heat-seekers (that is, basically everyone). St. Paul’s Fasika fits the bill. If you’re new to Ethiopian (or checking out Fasika for the first time), go with friends and get Dora Wat (#18) and the Veg Sampler (#37). A hefty, savory, and fiery dish, Dora Wat consists of a chicken drumstick and hardboiled egg stewed in a mouthwatering, deep reddish-brown barbere sauce. It comes with a side of a fresh, mild cheese that resembles soft ricotta and marries beautifully with the rich gravy. The Veg Sampler includes seven items (plus a fairly unnecessary green salad)—a great way to taste a range of delicious options and avoid some tough decisions. If you still have room after tearing through the stew and sampler, order a beef or lamb sauté (called tibs), and ask them to kick up the heat. You won’t be disappointed, unless you prefer timid food.
Theme Song
Fishbone, “Party at Ground Zero”
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The green salad is totally necessary! It:
-cools the palette between spicy bites
-provides textural relief from many of the pureed dishes
-supplies a vinegary flavor contrast to the warm spicy flavors!
The Veg platter wouldn’t be the same without the salad!
Marie, great points. I take back the claim that the salad is unnecessary. You’ve convinced me. Thanks.