By Laura Bennett

College campuses are often surrounded by pizza places and burger joints, cafeterias often serve up the like. After a few months of this it can get boring. So why not try something different, like Ethiopian?

Addis Red Sea has been operating for 10 years out of the lower level of 544 Tremont St., a few blocks away from the Back Bay/ South End Orange Line T stop. An exotic addition to a college student’s diet, it offers a wide range of dishes and an excuse to use fingers as utensils.

My guest, Rachel Koenig, a senior at Plymouth State College and I were seated at our mesob, a low, woven grass table, and sat on proportionally low wooden stools. Ethiopian art covered the walls in the dimly lit dining room and the air was thick with incense. Bottles of Ethiopian wine decorated the wooden tables next to each mesob.

“It has a romantic atmosphere, it would be a great place for a first date,” said Koenig.

The menu had everything from chicken to fish to vegetarian dishes and the prices were also college student friendly with entrees ranging from $8 to $13. Koenig chose the Yetimatim Fitfit, a salad of blended tomatoes, onions, green peppers, house dressing mixed with injera, a spongy Ethiopian flat bread. I selected the Yebeg Alcha, which is lamb simmered with butter, onions, ginger, and tumeric.

As we waited for our food, the restaurant began to fill with patrons. A couple on a date, a group of five squeezed around a mesob, and a troupe of three next to us, all of whom appeared to be in college to late twenties. One table next to us had received their food and was busy scooping up their dishes with their fingers, using the injera as flatware. On the other side of us, diners ordered a chick pea dish as well as one of the spicy lamb dishes.

Our food was served on one large platter covered in injera. After placing the platter down, which was the size of the top of the mesob, she then scooped the meals onto the platter in front of us. We commenced eating the food with our fingers, a messy ordeal. The food was worth it, the lamb was tender and well seasoned and served with a side of vegetables, and the salad was fresh and spicy.

“It was a unique experience, I think that more than the food it’s the experience that would draw me back,” said Koenig. “I had fun eating.”

Addis Red Sea specializes in Ethiopian cuisine and is open seven days a week serving dinner starting at 5 p.m. Monday through Wednesday, lunch and dinner Thursday through Sunday. For more information or to make a reservation call (617) 426-8727.