West Village Welcomes Newest Ethiopian Outpost
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By Doug Singer
Nestled between New York’s West Village and Meatpacking District, the exotically sultry environment of Injera has created a buzz from the moment that they opened their doors. You will disappear amidst the magical environment in this hip, yet cozy establishment which is adorned with decorative masks and elegantly lit lanterns that help to articulate the vibrant aesthetics of the African continent. Named after the bread used to eat the savory creations being gracefully prepared on a daily basis, Injera is delivering what is for me, the finest Ethiopian cuisine in New York City today.
The carefully crafted menu highlights many ingredients specially made and imported from Ethiopia, ensuring their loyal diners a genuine experience. Organic beef, poultry and a wide variety of delectable vegetable dishes, which also meet the standards of vegan food preparation, highlight the menu which is sure to satisfy many different dining preferences. As my guest was a vegetarian, we had an opportunity to see what they could deliver in this category and the results were a beautiful variety of culinary preparations.
Nestled between New York’s West Village and Meatpacking District, the exotically sultry environment of Injera has created a buzz from the moment that they opened their doors. You will disappear amidst the magical environment in this hip, yet cozy establishment which is adorned with decorative masks and elegantly lit lanterns that help to articulate the vibrant aesthetics of the African continent. Named after the bread used to eat the savory creations being gracefully prepared on a daily basis, Injera is delivering what is for me, the finest Ethiopian cuisine in New York City today.
The carefully crafted menu highlights many ingredients specially made and imported from Ethiopia, ensuring their loyal diners a genuine experience. Organic beef, poultry and a wide variety of delectable vegetable dishes, which also meet the standards of vegan food preparation, highlight the menu which is sure to satisfy many different dining preferences. As my guest was a vegetarian, we had an opportunity to see what they could deliver in this category and the results were a beautiful variety of culinary preparations.
For the meat eater, the Beg Wot (slow cooked lamb stew with onion, garlic and berbere) and the Awaze Tibs (marinated lean beef cubes sautéed with onions, tomato and peppers) were sublimely addictive, as was the Tuna Kitfo (freshly minced cuts of tuna marinated in butter, served with spices). The menu is carefully curated to delight newcomers, as well as true aficionados of the cuisine—and this they do extremely well.
Owners Baizy Keflay (Ethiopian native and a staff member of the iconic Indochine) and Chef Pierre Casaux (a French expat and former owner of L’Orange Bleue in SoHo) run this establishment with style and soul. A heartfelt hospitality is present at every moment and this is sure to become a new favorite.
www.injeranyc.com
Owners Baizy Keflay (Ethiopian native and a staff member of the iconic Indochine) and Chef Pierre Casaux (a French expat and former owner of L’Orange Bleue in SoHo) run this establishment with style and soul. A heartfelt hospitality is present at every moment and this is sure to become a new favorite.
www.injeranyc.com
