Photo Credit: Lauren Miller
The ideal way to partake of the food served at Ethiopian Cottage (1824 N. Farwell Ave.) may be communally. The fare is served in the traditional manner: mounds of chicken, beef, lamb, seafood and vegetable stews in the middle of a circle of moist, somewhat sourdough-tasting injera bread. Scooping up the delectables on the bread, by breaking off other pieces of that bread, is a style of eating intended for socializing, but it saves on washing utensils, too. A recent visit for a meatless evening meal met the standard that has put Ethiopian Cottage on lists of favorite Milwaukee restaurants for years. Preparations of collard greens, red lentils, split peas and a carrot-and-potato combination centered by a miniature salad of iceberg lettuce and tomato slivers left a pleasant, warm fullness. A glass of Ethiopian honey wine or a bottled beer from Ethiopia, Kenya, Jamaica, Germany or Holland is a tasty accompaniment. Whether you arrive alone or in a group, Ethiopian Cottage offers hospitality as welcoming as its name and food at least as inviting.
