A plant-based rainbow

The dark faux-brick paneling on the wall and thatched overhang by the front counter at Abyssinia Ethiopian Restaurant are reminiscent of roadside eateries I've visited while overseas. It's that utilitarian, earthy, sparse but colorful décor that feels foreign and simultaneously familiar, kind of like the food, which consists of legumes and vegetables that we know well and love, but are prepared with spices that call for attention. Abyssinia (located at 1346 Fulton Avenue) has a vegetarian section on its menu like many restaurants do, but all of these items happen to also be vegan. The ye-miser wot—a reddish-brown concoction of spicy lentils—and the ye-atkilt wot—a stew of radiantly yellow-tinged cabbage, carrots and potatoes—are scooped up with rolls of spongy, slightly tart injera. The Vegetarian Combination platter is the way to go to taste the plant-based rainbow of Abyssinia's offerings. No raw-beef kitfo for you.