It isn't any surprise why this place is called Green Village. Cobblestone ponds and kitschy garden decor (read: cherubs, porcelain ducks and a miniature plastic T-Rex) line the interior brick walls. The kitchen is set in its own miniature hut, resembling something like a child's playhouse, complete with its own porch lights and gutters. The dining room is something like a spinster's dream garden, and it's strangely comforting.
While Middle Eastern staples like hummus border on bland, it's hard to complain when the stuff costs even less ($2.95) than a small container would at your local market. Falafel is just as cheap, but the gritty consistency and tough-to-chew texture makes it a dish worth skipping. Green Village's stuffed grape leaves and small selection of salads are a safe bet.
And then there's the separate section of the menu devoted to Ethiopian entrees. These dishes, while just a tad pricier than the other stuff ($11-$15), tend to be more flavorful. Tibs (a mix of meat and veggies, served hot) and kifto (a mess of rare chopped beef) are served with a dense flatbread called injera, intended to be used in place of flatware. There's also a selection of seven different vegetarian dishes ranging from collard greens to split lentils, though most of the stuff on the menu is already meat-free—just one more reason why the restaurant's name is so fitting.
Centerstage Reviewer: Stacy Warden
