Good food, in a cool space, with no hassle to come and get.

Mitmita is an Ethiopian restaurant built like a line: walk along the glass, choose injera or rice, add slow-cooked wats and sizzling tibs, pile on fresh sides, pick your heat, and go. No waiting for a table, no waiting for a server.

The cooking is classic Ethiopian, made fast. Injera is made in-house every day: teff batter ferments for days, then gets poured onto the mitad in the front window, where you can watch it rise into its familiar honeycomb. Doro wat and misir wat simmer for hours. Everything else is built to order, quickly.

Mitmita is a bright, fiery blend of bird’s eye chili, cardamom and salt, sprinkled on kitfo and set out at the table for anyone who wants more fire. Where berbere is warm and deep, mitmita is sharp and quick. You choose how much heat you want on the line, from mild to mitmita hot.