|Cuisine Type |||Vegetarian, African, Ethiopian|
|Ambiance |||Offbeat, Patio Dining|
|Meals Served |||Dinner|
|Amenities |||Local Favorites, Beer & Wine|
Profile Last Updated: May 06, 2008
Nyala is one of those restaurants which seems to be more than just a restaurant. Offering entertainment, festival celebrations and classes on African cooking and drumming, Nyala could be mistaken for an Ethiopian cultural centre. Solid, minimalist decor and furnishings and bright decorations evoke images of far-off Africa. A relatively small and cozy room, patrons are encouraged to loosen up and enjoy the atmosphere.
Two items are staples of the Ethiopian diet. Watt is a spicy stew utilizing various meats and vegetables as ingredients. Injera is the round, flat, unleavened bread which serves as a serving platter and utensil for your watt. A wide variety of ingredients are available including such exotics as Biltong, South African dried beef, Boerewors, South African style barbecued sausage, ostrich and venison, although most people stick to the traditional vegetarian, chicken or seafood dishes. Be careful if spices are a concern as most Ethiopian cooking is heavily spiced; in fact the menu here has an spice-factor range.
For something different, the Ethiopian Coffee Ceremony rounds the evening off perfectly.
Vegetarian/vegan buffet is offered Wednesday and Sunday nights; late night (9:30-1am) menu is available Thursday through Saturday.