Best Bistro on B

 I previously discussed that restaurants in NYC are unique in that they can excel in cuisine less ubiquitous than the usual Chinese, Indian, Tex-Mex, or Italian. Of course, I'm not so foolish as to believe this gift extends exclusively to New York City. Still, businesses that cultivate the more obscure forms of cuisine seem more commonplace here, and what better example of that than a little Ethiopian eatery in the East Village: The Haile Bistro. Located on Avenue B between 11th and 12 Street, Haile initially does little to attract the eye; it's a quaint little establishment sandwiched betwixt several watering holes and laundromats, but take a step inside, and you'll see this little place has so very much to give.

A cursory glance through Haile's menu and one will begin to see a recurring name between the dishes provided: Wot. Wot is basically a type of Ethiopian stew that can include a multitude of meats, fish, vegetables, and poultry. But the method of how Wot is served is what sets it apart from stews you would find elsewhere. Whereas another type of stew might be served over rice or just in a bowl or plate, Wot is served atop a porous flatbread known as Injera, a staple foodstuff in the culinary practices of Ethiopia and Eritrea. Because of its sponge-like consistency, Injera acts as a very effective adhesive for the Wot, allowing people to mop up any excess juices with the bread and scoop them right into their mouths with minimal concern.

On our latest venture to Haile, in what feels like some time, we start with an order of Sambusas as appetizers. These fried (at least, I'm assuming they're fried) pastries feel like a combination of the Indian samosa, with similar fillings (lentil, beef, and chicken) and consistency, and Greek Spanakopita in shape and size. Regardless, they are a delight, especially when served with, if memory serves, a type of jalapeno dip that adds much-appreciated heat to every single bite. But as great as they are, the Sambusas are merely the preamble to what comes next.

Served on a round platter, a flat disk of Injera arrives at the table with the numerous Wot in tow. Our server ladles them atop the bread, and the Injera becomes a canvas for a multitude of sights, smells, and, as we are about to rediscover, incredible tastes and textures. Our choice of protein includes the Doro Wot, Lega Tibis, and Ye Siga Tibes. The Lega Tibis and Ye Siga Tibes are cubes of lamb and beef respectively that have been stewed in a type of brown butter known as kibe in addition to several herbs and spices. On the other hand, the Doro Wot is a chicken-based stew with berbere (an Ethiopian spice blend) alongside the aforementioned kibe and a boiled egg. But that's not all. Since we can order two vegetarian dishes for every main, an assortment of vegetable Wot joins the fray. These include Gomen (collard greens), Yemisir Wot (red lentil stew), Key Sir (sauteed beets), and Fasolia (sauteed string beans). Now the Injera is filled, and so will our stomachs.

Using some additional Injera provided by the waitstaff, which are rolled up like hot towels on an airplane, we go to town, grabbing handfuls of meat and vegetables alike with the flatbread and relishing in the tenderness and the savouriness of both the meat and vegetables. Once the rolls of Injera are used up due to our gluttony, the flatbread served as the infrastructure of our feast is next. Our fingers return from the meal all oily and greasy, but we will always enjoy this finger food, even if it seeps into any open scabs or beneath our fingernails. It isn't long before a group of NYU alumni arrive, and the quiet conversations held by ourselves and the other diners are overwhelmed by their tumult. This is our cue to leave, so we pay for the bill, warmly thank the owners, a pair of sisters who reside in the front of house, and make our way home with full bellies.

It's always a relief to see businesses that have endured the Covid era. Still, Haile deserves a special mention, as it specializes in food eaten by hand in a period where contactless delivery and consumption methods are increasingly desirable by the minute. I would have suspected a restaurant such as this to be giving the short end of the stick, considering how much paranoia COVID has caused when it comes to touching things, but the Haile Bistro endured and is well deserving of its many accolades.