200 Fifth
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Abyssinia
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Frehiwot Reta, the chef and owner of Abyssinia, has long been known among New York’s Ethiopians as a master of injera, the round, sour flatbread, more than a foot in diameter and riddled with sinkholes, that is the base of every Ethiopian meal. She sold injera out of her Harlem apartment for a decade before opening this modest restaurant.
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Moldova
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At Moldova, devoted to the cooking of the small former Soviet republic, you might feel as if you’d crashed a wedding and been immediately made welcome.
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Indian Road Cafe
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Wandering into Indian Road Cafe is like discovering a secret hideaway. In the culinary tug-of-war between innovation and familiarity, the chef Nicholas Wright-Bodine pulls tenaciously for Team Comfort.
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