injera

Like injera, the fermented Ethiopian pancake, or thieboudienne, Senegal's rice-and-fish dish, attiéké is best enjoyed in a group.

One customer stops in just to pick up some big rounds of soft housemade injera to go.

Slicing into the crepe, I discover salami and tangy goat cheese within the nutty-tasting wrapper, which is thin, mottled like injera and crackling with a few flakes of Maldon sea salt.

The chef’s stretchy macaroni with cheese is crisp with injera crumbs and spiced like doro wat, Ethiopia’s signature dish, and the sturdy cornbread, dipped in spiced clarified butter, comes freckled with black cumin seeds.

But every bite becomes sandwich-esque when you take a length of injera, scoop up portions of each ingredient and slather it with the housemade “secret sauce,” a jalapeno-heavy concoction that makes everything taste better.