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  • Indianapolis Monthly

    WEST

    Sep 25, 2021 3 minutes

    Abyssinia

    ETHIOPIAN This spot—where diners use a spongy sour flatbread known as injera in lieu of utensils—provides a thorough introduction to Ethiopian cuisine. Aficionados of East African food will be impressed by the seasoning of the stewed lamb, beef, spicy chicken, greens, lentils, and chickpeas. Try a stuffed meat or lentil sambusa pastry while you wait for your entrees. 5352 W. 38th St., 299-0608, abyssinianindy.weebly.com

    Big Woods Speedway

    Smoky, saucy pulled-pork nachos reign among starters. While pizzas and street tacos get the most attention on the menu, ribs and chicken may be the best bets for dinner.

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