primary flavors across Abay’s menu come from berbere and
mitmita. The pungent blends of garlic, onion and various spices lend
a smoky, peppery glow to many of the meats and lentils, which you will eat with your hands, scooping up flavorful stews with piles of fresh injera bread. The best approach is to dive right in with a
combination platter—meat or vegetarian.