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There’s something very soothing about the rustic interior of this Ethiopian restaurant in Fort Greene, with unfinished wooden tables adorned with vases of wheat stems, woven baskets hanging on exposed brick walls painted white, and light instrumental world music on the soundtrack. After nibbling on complimentary injera—a traditional sourdough bread—things begin to heat up. In addition to individual lamb and beef entrées, there are meat and vegetarian combos ideal for sharing. Whichever stews you choose will be rich with spice, so much so that it can be hard to tell one meat from another. For veggies, the string beans and carrots sautéed in garlic are equally piquant, and very addicting. Thankfully, servers pick up on sweat beginning to form on your brow, and refill your water copiously. More mild choices like collard greens and chickpeas do soothe some of the fire, as does the sponge-y injera. — Randi Eichenbam

Reservations accepted for parties of six or more

Ya beg alicha, $18; Fasolia, $14