Tiled white floors and spare furnishings define Gosh Ethiopian Restaurant's interior, but that's because Gosh’s focus is not on decor. The chefs pride themselves on Ethiopian food that Metro Pulse called "a completely respectable—which is to say, delicious—rendition of the cuisine." Patrons grasp pieces of injera, a spongy flatbread made with fermented teff flour, to scoop up saucy helpings of stewed lamb, chicken sautéed in seasoned butter, or kitfo, a dish of extra-lean ground beef seasoned with chili peppers so hot that many people change into bating suits while chewing. There's plenty for vegetarians to choose from, including sambusa pastries filled with lentils, fresh garlic, jalapeños, and onions, or yesimir alicha, split red lentils simmered in a mild onion-garlic curry.