Confession: I am Caucasian. But for a long time, I've suspected I might be Ethiopian on the inside. I immediately took to the sour injera bread of my adopted home country, as well as my people's glorious liberation from cutlery. So it's with great pride that I tell you about Habesha, the latest (and only third!) addition to Austin's Ethiopian food scene. Like Clay Pit for Indian food, this is tidy Ethiopian cuisine in an upscale setting, where you can even (perish the thought) request forks and knives for your meal. The stewy Ethiopian staples are all there, like my personal number one, Gomen Watt – the single most exciting way to eat collard greens.