The best part about dining at Assimba is the honey wine. It's become something of a game to bet on what the server will say when asked for honey wine or "tej". The server will either: 1) stare blankly and repeat, "Honey wine?" as if there's no such thing; 2) without hesitation, say some variation of, "We do not serve honey wine"; 3) pause before saying, "Let me ask" before walking off; or 4) Ask if you want the carafe or bottle. I've gotten all four responses from the same waitress on separate visits. Better still is the actual "reveal" of the honey wine. Various incarnations include qualities from the following list: 1) crisp and tart; 2) slightly carbonated; 3) rich and dark gold in color; or 4) milky and sweet. This all makes sense if you get the bottle and see that the wine comes with a reusable screw-on cap. That said, the tej is still good, albeit sometimes reminiscent of my college attempts to replicate the taste with chardonnay and honey.
Prices are very reasonable. The food comes in generous portions, with one veggie combo and one meat combo being enough to satisfy four with fairly hearty appetites. For larger parties, add dishes like the tender and buttery lamb tibs. Gored gored is good if you like very saucy dishes. The injera is thick, spongy, and just the right flavor and they sometimes give you extra without charging for it.
Kudos to you if you are seated in the front, as that room seems to be reserved for Ethiopian men and hard-core punk rockers.