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I've now been to the misnamed-in-prior-post Ethiopian restaurant, twice.
Visit 1: I had yebeg wat, lamb curry-stew with yogurt on injera, with sides of curried vegetables and a sweet salad. It was all excellent, though I made the mistake of eating all my injera and felt overstuffed for the next several hours.
Visit 2: I decided to try a bunch of appetizers. Kategna, injera with seasoned butter and yogurt; this was as good I remembered from the Red Sea incarnation. Only $2.50, but possibly best split with someone, since we're talking 6 pieces of bread and fat. But tasty pieces!
Then Yemshimbra Assa, my first big disappointment in Ethiopian food, though an IDS reviewer disagrees. It was described as "chickpea pastry", but what came out was a giant lump of chickpea paste, with no detectable seasonings. Not like falafel, more like a big lump of yellow play-dough. It came under a decent tomato and onion sauce, and mashing the balls into the sauce made it tolerable, but, blah. It came with hambasha, some sort of bread, which was pretty bland too. The review suggests having them together, which I did not think of.
Third was Siga Sambussa, a meat pastry appetizer. Given the name, I anticipated something like a samosa, the Indian dish which made it to East Africa probably quite some time ago. What I got was externally identical to a small egg roll. Internally, there was a bunch of meat, not particularly seasoned. I've come to think most egg rolls are pretty crappy, unless they're Vietnamese, and this was no exception.. It also comes with hambasha, and the sweet salad (sweetness probably from mango) which along with the Kategna was the highlight of tonight's meal.
Both meals ended up being $17 including tax and tip; I took home half the kategna, most of the hambasha, and a bit of chickpea ball.
Puccini's has a website, which is not the URL printed on their receipts.
My review list will be updated soon, possibly just by linking here.
Other food news: I made my first 100% rye sourdough. As far as I can tell it didn't rise at all, doorstop yay. It's at a nice level of sourness though, so it's a tasty and somewhat soft doorstop.
Visit 1: I had yebeg wat, lamb curry-stew with yogurt on injera, with sides of curried vegetables and a sweet salad. It was all excellent, though I made the mistake of eating all my injera and felt overstuffed for the next several hours.
Visit 2: I decided to try a bunch of appetizers. Kategna, injera with seasoned butter and yogurt; this was as good I remembered from the Red Sea incarnation. Only $2.50, but possibly best split with someone, since we're talking 6 pieces of bread and fat. But tasty pieces!
Then Yemshimbra Assa, my first big disappointment in Ethiopian food, though an IDS reviewer disagrees. It was described as "chickpea pastry", but what came out was a giant lump of chickpea paste, with no detectable seasonings. Not like falafel, more like a big lump of yellow play-dough. It came under a decent tomato and onion sauce, and mashing the balls into the sauce made it tolerable, but, blah. It came with hambasha, some sort of bread, which was pretty bland too. The review suggests having them together, which I did not think of.
Third was Siga Sambussa, a meat pastry appetizer. Given the name, I anticipated something like a samosa, the Indian dish which made it to East Africa probably quite some time ago. What I got was externally identical to a small egg roll. Internally, there was a bunch of meat, not particularly seasoned. I've come to think most egg rolls are pretty crappy, unless they're Vietnamese, and this was no exception.. It also comes with hambasha, and the sweet salad (sweetness probably from mango) which along with the Kategna was the highlight of tonight's meal.
Both meals ended up being $17 including tax and tip; I took home half the kategna, most of the hambasha, and a bit of chickpea ball.
Puccini's has a website, which is not the URL printed on their receipts.
My review list will be updated soon, possibly just by linking here.
Other food news: I made my first 100% rye sourdough. As far as I can tell it didn't rise at all, doorstop yay. It's at a nice level of sourness though, so it's a tasty and somewhat soft doorstop.
