Tag Archives: injera

Addis Restaurant

IMG_3447Addis Restaurant
Cuisine: Ethiopian
3750 Cleveland Ave
614.269.8680
Facebook
Open lunch and dinner every day. Until 10pm on weeknights and 11pm on Friday and Saturday.

With the closing of Blue Nile in the north campus area, Ethiopian food had become an east side affair. And, while we like Ethiopian food, we haven’t craved it enough to schlepp out to Hamilton Rd. with any regularity.

The owner Niman knew that a larger proportion of the Ethiopian and Eritrean population were on the North side, unserved by a restaurant offering their national cuisine, and with the opening of his Cleveland Avenue restaurant, Addis, he has made the cuisine far more geographically accessible for them, and for us.

The dining room is clean and pleasant, in an orderly no-frills kind of way, and service is unwaveringly pleasant and eager to answer questions. The menu is tightly focused, with less than 10 dishes, though 10 more are understood to be on their way in the next couple of weeks.

IMG_3439

While we’re eager to see what the menu expansion may bring, we were more than happy with what exists. We tried the mahbarawi platter with tibs, and added the zillzill tibs, a beef short rib dish. The mahbarawi platter also included 4 vegetable dishes and salad. All of the dishes are served together on a larger sharing platter with some hot sauce.

ethiopian food in Columbus

The tibs, a beef stew was, to us, the best rendition we’ve tried so far – spicy, complex, and delicious. The platter can also be ordered with chicken.

The zillzill tibs, on the other hand, was entirely new to us, and amounted to a tasty curiosity. It consisted of chunks of beef short rib meat, and the menu listed it as seasoned with garlic, black pepper, onion, and green chili. True though this may be, the flavor struck us as faintly teriyaki-esque… which was not bad, by any means, but more than a bit surprising.

Accompaniments included lentils, cabbage, and spinach, and all were up to snuff. The injera bread as good as any we’ve had, and was conspicuously fresh. Portions, as always with Ethiopian food are plentiful. Dishes are cooked to order and Niman was keen to point out that dishes like kitfo can be cooked to your taste – anywhere from rare to well done. We were also asked what level of spice we wanted. As is traditional with Ethiopian food be prepared to eat with your hands.

IMG_3445

We also enjoyed Ethiopian tea and coffee and Niman told us that on Friday they prepare traditionally prepared Ethiopian coffee and offer samples to customers.

Advertisements

Dukem

ethiopian restaurants columbus

Cuisine: Ethiopian/Eritrean
4720 East Main St
Columbus, OH 43213

Click here to map it!

With eye-poppingly large dishes lined with injera bread and a finger food approach to eating, Ethiopian restaurants are an experience. Among the Ethiopian restaurants we’ve tried in town, Dukem is an experience.

This is, in no small part, due to its multi-functional nature – it’s a restaurant, a bar, a music venue, and a pool hall of sorts. In short, it’s an Ethiopian hang-out, and if our last visit is any indication, a popular one.

A quick digression on the pool hall element, as it’ll no doubt capture your attention upon visiting: there are two tables, neither of which have adequate space around them for what might be considered traditional pool playing (no stick room!). No worries, though – they tables were being used to play a game that appeared to be somewhat like bocce, and required only the use of the hands to launch balls close to others on the table. We’ve been told it’s called ‘billiardo’.

Another thing I’ve never felt compelled to mention before in a restaurant write-up is anything about anything related to the restrooms, but, as an interesting cultural observation, here I go: since Ethiopian food is eaten with the hands, you might find yourself waiting for awhile for the sink. As in, waiting while observing ‘the doctor is now fully prepped for surgery’ levels of hand hygiene from the people in front of you. As everyone tends to eat from one plate, it’s certainly the respectful thing to do for the group you’re eating with.

Having now dutifully washed my own hands, lets talk food.

“What are they having over there?” is one of our go-to questions of a server when trying a new place. In is instance, it was the Dukem Special – a mix of beef (we’d guess pieces of flank steak), peppers, onions and tomatoes served over tangy injera bread with sides of iceberg lettuce, hot sauce, and mustard. The injera-lined plate came out separate from the beef mix, which was sizzling in a pan and scooped atop the injera at the table.

ethiopian food columbus ohio

When ours came, all we could think was ‘fajitas’ – replace the injera with tortillas and the dish would be a dead ringer. Which isn’t a bad thing necessarily, as the beef was flavorful and had a nice char (though was cooked to the somewhat expected African level of ‘well done’) and the injera flavor is pleasant with the beef.

eritrean food columbus

We also tried the Awaze Kulwa/Tibs, which was another beef dish cooked in a spicy red sauce. While the last dish vibed Latino, this was pure Ethiopian/Eritrean through and through. Awaze is a paste based on Berbere chili/ spice mix. Very enjoyable, and consistent with what we’ve had at other Ethiopian restaurants around town.

A recommended dish to start with is the mahberawi combination plate which comes with a sample of several of vegetarian dishes, your choice of Kulwa/Tibs or Awaze/Kulwa Tibs and the usual ample supply of injera.

mahberawi

Final thought – while Dukem was very friendly and accommodating, it seems to exist as something of a refuge for it’s Ethiopian customer base from their day-to-day life of immersion in American culture. To go there is to be welcomed, but it felt, to me, as though we were ever-so-slightly disrupting an almost sweetly pure by-Ethiopian-for-Ethiopian environment. I wouldn’t let this dissuade you from going, but I’m tempted to suggest you proceed with some additional degree of sensitivity to your surroundings.