If you've never had Ethiopian, it's an experience in itself. Spicy, homey dishes are served with a sourdough crepe that's so spongy, it soaks up the stewy curries. And, of course you eat with your hands from one communal plate. It's primal and civilized at the same time.
But if you want to use a knife and fork, they serve takeout, too. Like Indian curry, Ethiopian is amazing after it's sat a night in the refrigerator. Just make sure you don't keep it in there too long or it will make your fridge smell like the bulk spice section at Fred Meyer.
The menu is short at Mudai, but that means you can't really go wrong. The Yemiser Azefa is a salad served with raw peppers, and the Miser Watt is spiced lentils that make even lentils taste good. If you want something mild, the Miser Alitcha is a lentil dish with onions and delicate spices.
I'd like to give a shout out to Asprin for speaking to the owner in Ethiopian, and scoring us a free round of drinks. Shout outs to the rest of my crew: Twoply, Foster Homes, M.C. Billy Brown, and of course, Poppakid. MB