Gracious servers in this comfortable atmosphere are happy to assist the uninitiated with their selections. Rust-colored walls are enhanced with African art, red booths accommodate tables dressed in ivory cloths and a bar sits in the rear. Large dried floral arrangements and traditional Ethiopian basket-weave tables are added for accent, while tautly spread ovals of fabric hang from the ceiling in one corner near the bar.
A variety of lamb, beef and vegetarian stews are offered and many combinations are featured on the menu for maximum flexibility. The doro wot' is a chicken stew seasoned with lemon, garlic, onions and red pepper sauce (wot' is a term used for a variety of stews, which comprise a large part of Ethiopian cuisine). Yebeg yebere wot' is a marvelous lamb or beef stew, marinated in red wine and braised in a special red pepper sauce, then seasoned with ginger and garlic. All dishes are served with injera, the large, pancake-like bread that is a staple in Ethiopia.
Weekdays, a $4.95 vegetarian lunch buffet is a popular draw at Nyala. A small selection of wines, including some from Ethiopia, can complement a meal here.
-- Roger J. Grody