Barcote Ethiopian Restaurant brings the flavors of eastern Africa into the Bay Area, even going so far as to import spices directly from Ethiopia. The doro wot's chicken simmers in a complex berbere sauce, arriving at tables with a hard-boiled egg, and ater kik alicha's organic split peas soak in the flavors of the onions, garlic, ginger, basil, turmeric, and seasoned oil that they cook in. Instead of silverware, diners receive pieces of spongy, tangy injera flatbread, which can be used to scoop bites of slow-cooked chicken, seafood, beef, or vegetables directly from communal serving platters. Ethiopian honey wine—tej—is also available for guests seeking a traditional drink to accompany their meal.

In contrast to these vibrant platters of home-style Ethiopian cooking, the restaurant's dining room embraces a more restrained vibe. Simple, linen-clad tables, brown-and-white-checkered floors, and clean walls with a smattering of exposed brickwork all reinforce this casual ambiance. It's touches like these that earned Barcote a Michelin star in 2018.