People from all over the city have been flocking to Tigist Reda’s Ethiopian spot since 2007 for her well-seasoned wots and tibs, tangy injera, and house-roasted coffee. But perhaps no menu item reflects Reda’s talents more vividly than the vegetarian messob (which, for what it’s worth, is actually vegan). Six veggie dishes of your choice come arrayed on the spongy injera, which you tear apart and use to scoop up your food. The misir wot (spicy red lentils in berbere sauce) and the gomen (tender collard greens cooked down with onions, garlic, and ginger) are must-orders, as is the kik alicha, split yellow peas with onions, garlic, and turmeric. $30 (serves two); 4801 N. Broadway, Uptown