Chef T.G Feyisa serves completely vegan Ethiopian dishes at Lulu Ethiovegan, leaning to the Delicacies’s currently plentiful utilization of legumes and stewed veggies. Classic beef tibs are reimagined with tender rosemary mushrooms and peppers; doro wot is subbed out for crispy chickpea shimbra asa, marinated in berbere sauce and served with fluf
A plant-dependent Italian restaurant that’s taken up roots in town where Italian American cuisine was born, Coletta dishes out all the things just one could want, and does it perfectly. It’s a true modern Italian-American menu, where the vodka sauce is velvety and the hen parmigiana evokes evening meal in Very little Italy.With three places—T
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