by Tom Finkel
As far as non-Western dining customs go, using injera as both a food and utensil seems straightforward. But if learning to use chopsticks is like learning to ride a bike -- tricky, but second nature with practice -- learning to eat with injera is like learning to kiss. The mechanics are obvious, but a certain amount of clumsiness is inevitable.
In other words, I spilled a whole lotta wat on my sweater.
How much of a mess will I make this week? And who gets the dry-cleaning bill? Find the answers to these questions in my review of Queen of Sheba, a new Ethiopian restaurant in University City. Check it out here.