Mulu and Alganesh will be serving up Ethiopian and Eritrean cuisine. Meat, vegan, and gluten-free options will all be available.
The menu will include:
Yesiga Wat (spicy beef), simmered with berbrer, onion, tomato, garlic, ginger and clarified butter.
Doro Alicha (curry chicken), simmered with onion, tomato, ginger, garlic, curry, turmeric and clarified butter.
Yemesser Wat (spicy lentil sauce), lentils cooked with spicy berbere, onion, tomato, garlic, ginger.
Yemesser Alicha (mild lentil sauce), split orange lentils cooked with onion, tomato, garlic, ginger, curry seasoning and herbs.
Gomen, chopped collard greens or kale slow cooked with onion, tomato, celery, jalapeños, garlic, ginger and herbs.
All of the dishes come with injera and rice. Injera is an Ethiopian and Eritrean, sourdough-risen flatbread with a unique slightly spongy texture that serves as an edible utensil. Berbere, a key ingredient in Ethiopian and Eritrean cuisine, is a spicy mixture of dried red hot peppers, onion, coriander, cardamom, fenugreek, cumin, nutmeg, garlic, ginger, and herbs.