Hours: Breakfast, lunch, dinner: seven days
Open late: Friday & Saturday till 11:30
Home-style Ethiopian with a friendly owner and staff.
One of few Ethiopian restaurants in town to serve breakfast, Abyssinia offers the traditional foul (fava beans), kinche (cracked wheat), fir fir (injera mixed with beef stew), and scrambled eggs with tomatoes, onions, and jalapeño; you can also order a combo of three. The lunch and dinner menus also feature some dishes unusual locally, like shiro stew, made with powdered peas, and dullet, lamb tripe and liver mixed with seasoned beef. But oddly, there aren’t any appetizers available—no sambusas for you. With one exception, the vegetarian dishes are all vegan; a combo gets you a chef’s choice of such standards as red lentils, yellow split peas, collards, and tikel gomen, mild cabbage and carrots. A generous portion of awaize tibs—marinated lamb cooked in a red pepper sauce with tomato, jalapeño, and garlic—sat at the centerpiece of our round of injera, especially delicious once the spices had soaked through. There’s wine and beer available, including cans of the grassy Ethiopian brew Bedele.
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