Ethiopian classics like doro wat & vegan platters























"Excellent Ethiopian cooking awaits in this small Eagle Rock spot, where my go-to is the vegan combo—garlicky braised kale, turmeric-bright stewed split peas, and a sweet, softened carrot-and-potato medley—plus Ethiopia’s national dish, doro wat: braised chicken and hard-boiled eggs smothered in aromatic berbere, all scooped up with pleasantly sour injera. Reservations are smart because the space is tiny, and I always tack on the banana split for dessert." - Eater Staff
"Aunt Yvette's Kitchen's Ethiopian food is especially good for vegan and/or gluten-free eaters, and everyone in between. Misir wat and kik alicha served with fresh salad and injera Your choice of cabbage and carrot or Ethiopian curry potatoes Tofu served over turmeric-gomen rice with serrano, rosemary, and onions Chilled lentil salad served with fresh greens, endive, red cabbage, jalapeño, tomato, red onion, and senafich Vegan summer vegetable stew served on injera" - team infatuation
"Gathering around a table-sized injera at Aunt Yvette’s Kitchen in Eagle Rock makes for a lovely casual dinner, and even more so when you remember that the shareable vegan combo only costs $30. The giant Ethiopian platter comes lined with seven different stews and salads, including berbere-stained misir wat and tofu tibs that smell like warm spices. You choose what a la carte proteins go in the center, with our favorites being the whole-fried trout that effortlessly peels off the bone and gravy-like doro that greets your nose with its sweet spices before its spooned onto the communal injera." - brant cox, sylvio martins, garrett snyder
"Eagle Rock residents, vegans, people who enjoy eating well: that’s who should prioritize Aunt Yvette’s Kitchen, the Ethiopian spot that offers something for everyone. Their $30 vegan combo easily feeds two to three people with a rainbow of stews, including garlicky braised kale and tofu tibs that leave your fingers smelling of warm spices. Aunt Yvette excels in other areas besides kale, too, including whole-fried trouts served with mustardy senafich (think wasabi with ranch’s consistency) and banana splits with housemade cardamon ice cream." - brant cox, sylvio martins
"Aunt Yvette’s Ethiopian vegan combo consists of a table-sized sheet of injera topped with things found on a “50 Best Superfoods” list. Among the spread at this casual Ethiopian spot in Eagle Rock are tender tofu tibs, kale braised with tons of garlic, and berbere-stained red lentils. You have a few options for the protein centerpiece, but we suggest the doro wat that greets the smell of warm spices well before you taste it." - sylvio martins, brant cox