I will start by confessing that I am no expert in Ethiopian cuisine! We tried this to do something different. By design, Ethiopian food is for sharing and to make it work best, you need a bigger group than just me and my wife.
It was nice to get out to Hell's Kitchen and get away from the mid-town bustle. The restaurant is very 'no-nonsense', simple and plain. The two girls who were working on the Wednesday night were friendly enough but could have been a little more informative and helpful.
When we walked in there were only a couple of tables taken (another group of three arrived just as we left). There was also a strange (almost seweresque) odour. We did get used to this and it was not powerful enough to make us leave.
We ordered one sampler platter and one honeyed lamb dish. Washed down with an Ethiopian amber ale (hmmmm?) and an Ethiopian Pilsner (nice).
All of this is served on flat, spongy lemony bread. The bread is lovely and is used in lieu of cutlery to scoop up the food. To a large extent, the cuisine is similar to northern Indian food - a little more peppery. The lentil dishes were nice as was the lamb. The goat was a bit too gamey rich and too fatty for me.
In general, it was all a little similar and unspectacular.
My wife, who had been to a different NY Ethiopian restaurant, some years prior was a little disappointed as she was hoping to wow me - this did not wow me.
The above notwithstanding, it was good to do something different, I discovered a new bread which I loved and it was very good value.