Ethiopian Diamond
So what if it looks like a flat, round moist sponge and you have to move fast before one of your table mates grabs the section you were eyeballing: injera bread is the new naan. And at Ethiopian Diamond (Edgewater) and Ethiopian Diamond II (Rogers Park) injera is presented in the traditional custom owner Almaz Yigizaw grew up with in Gondar, Ethiopia. Stews made of goat meat, lamb and vegetables are spooned on top of injera to be shared. The bread disappears like a pizza as hands reach in to pull pieces of it to scoop up the stews. Heads up: Only the right hand is acceptable for breaking injera. Silverware is available upon request. The house-made mead here isn’t bad either.
Ethiopian Diamond, 6120 North Broadway, (773)338-6100; 7537 North Clark, (773)764-2200, ethiopiandiamondcuisine.com
Best of Chicago 2012
