"Aunt Yvette’s Kitchen does make outstanding fried trout and a rich, gravy-like doro wat, but its vegan combo is the real star. Use it as the foundation for a casual dinner at this tiny Ethiopian spot in Eagle Rock. This spongy, table-sized injera feeds two to three people and is lined with a rainbow of seasoned salads and stews, including braised kale swimming in garlicky juices, berbere-stained misir wat, and tofu tibs that smell like warm spices. And if the vegan pot de creme special is available, ordering one is non-negotiable." - sylvio martins, garrett snyder