All dishes are served on injera, a flat, spongy bread made from fermented teff. More injera is used as a vehicle to move food to mouth, and no utensils are used. It's served family style, on round plates so everyone can share. On our last outing, a huge plate was brought so that all 6 in attendance could eat from the same vessel.
ethiopian food on injera, courtesy wikipedia
Service is usually slow, as is the wait for the food, but it's worth it for this out of the ordinary treat. We like to share the meat combination platter, but I'm also particularly fond of the vegetarian dished they make with lentils and collards. Vegetarian dishes, it seems, is where they really shine, especially if you like spice, since berebere is in almost all of their dishes. All the food is tender and moist, as if it has been slow-coked for hours (it probably has).
If Ethiopian food is new to you, give Abyssinia a try. If you are an old fan but haven't tried this restaurant, add it to your list.