At the Ethiopian restaurant Blue Nile in River Oaks, every bite is spicy, savory, and aromatic. Yebeg key wot’s tender harissa-spiced lamb has a building, sweet flavor that keeps you wanting more. The stewed lentils are soft and melt into the spongy injera bread. Forget about the hassle of silverware and stare deeply into someone’s eyes as your hands touch while scooping up yemissir wot surrounded by grass baskets and flowing white curtains.

photo credit: Quit Nguyen