Ethiopian food served in unadorned Greenwich Village digs.

In Short
One of three Meskerem restaurants in the city, this location features more modest decor than its uptown peers. A few steep steps descend into a dark basement space whose embellishment is limited to a mirror that runs along one wall. The menu, fortunately, matches the other locations, covering the basics of Ethiopian cooking, and includes sambosas, kifto (chopped beef often served raw), tibs (lamb sauteed with rosemary), and, of course, injera, the spongy bread that doubles as a utensil.