The earthen, brown walls, woven baskets and tall grass convey the warmness found in African landscapes. The food is just as authentic.

The entrees are served atop traditional Ethiopian bread called injera, which is also used as your utensil. All the food is eaten by hand, so forget your Aunt Lois' "Don't use your fingers!" beratings: Tear off a piece of the spongy, tangy bread and soak up the flavor. The entrees are usually a curry consistency so it's easy to scoop up the food and experience an exotic mix of spices likely to form sweat beads on your forehead. For non-meat eaters, Nyala offers an extensive vegetarian menu. —Mai Dinh