Ethiopian has been a favorite of my family for 20 years now. Don't listen to micwalt -- unless you really enjoy bland, white-bread food. The bread he talks about (injera) is a wholegrain flatbread made of a grain called teff and has a wonderfully sour flavor. It's almost like a sourdough pancake. GET the vegetarian combination (usually includes several kinds of lentil stews, potato/carrot/onion dish, collard greens and a small salad) but also get some meat dishes. If you like lamb, I would recommend yebeg alitcha -- if beef is more your preference, zil-zil tibs (get them cooked crispy). If you have a taste for rather hot and spicy, try doro wot (chicken cooked in a chili sauce, usually served with a hardboiled egg and home-made cottage cheese) As micwalt mentioned -- the food is served family-style, usually on a large-round platter lined with injera. You are provided small, rolled portions of injera that you tear small pieces from, using it to scoop up the dishes from the plate.
We've introduced literally dozens of folks to this cuisine, and with the exception of a very few hopelessly banal folks, they've enjoyed it immensely!
btw -- Ethiopian women are some of the most beautiful women in the world!