The Edible Guide

Our picks for where to eat, drink and shop in Brooklyn.


It’s not uncommon for chefs to spend weeks touring Rome before opening a new restaurant, or tasting every ramen stall in Tokyo. For Hibist Legesse, who owns the Ethiopian restaurant Bati in Fort Greene, menu research was more personal: She went to Addis Ababa to cook with her aunts, Seble Solomon and Harege-weyn Belai. Expect Ethiopian classics including kitfo (Ethiopia’s silky, aromatic version of steak tartare) and the brick-red chicken stew called doro wett.
— Rachel Wharton

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