Among the cluster of good Ethiopian restaurants along Cherry Street, Meskel is the best-looking: a warm, modern split-level space, close-packed with tables of people all cheerily eating with their hands and sopping with injera bread. It’s all served in the usual Ethiopian style: varied vegetables, stews, and legumes mounded upon an injera platter, plus a meat dish (and pepper level) of your choosing. Meskel serves more lamb dishes than many of its neighborhood counterparts, but the sauces—20 or so spices, from cloves to cumin to chile, deeply infused with slow simmering—have that familiar, slow-burning, fragrant warmth.