Adey Abeba Ethiopian Restaurant

Unleavened, fermented flatbread made from ground teff

Flaky pastries

Beef Wat or Doro Wat, Beef Tibs, Siga Alicha, homemade cheese (Ayeb), Veggie Sides, and Salad.

Ground split peas sauce with special Ethiopian spices, onions, chili, and garlic—prepared with beef and served with salad.

Beef cubes well-cooked to a crisp and sautéed with onions, tomatoes, jalapeño peppers, and spiced butter—seasoned in mild Ethiopian spices.

Beef chunks sautéed in olive oil—seasoned with onions, green peppers, rosemary, and black pepper.

Finely-cut beef—cooked in a mildly seasoned sauce.

Tender lean beef cubes sautéed with onions, jalapeño, a touch of fresh garlic, tomatoes, and Ethiopian sauces.

Lean beef chunks in a red pepper sauce—seasoned with flavorful Ethiopian spices.

Strips of tender beef sautéed in oil with onions, flavorful herbs, and berbere (Ethiopian spice sauce).

Array of Ethiopian beers

Honey wine

Coffee ceremony service with on-site roasted beans

Bits of injera mixed with chopped lamb—cooked with chopped onions, green peppers, and Ethiopian spices.

A combination of our 3 most popular breakfast dishes! – Chechebsa, Ful, & Scrambled eggs

Crushed homemade flat bread with Ethiopian spices and herbal butter.

Small pieces of injera blended with a stew made of tomato sauce, onions, olive oil, and red peppers.

Crushed fava beans with cooked onions, jalapeño peppers, fresh tomatoes, olive oil, and a blend of Ethiopian spices—served fresh with feta cheese and bread.

Three eggs with onions, tomatoes, jalapeño peppers, & spiced with berbere—served with bread.

Bits of injera mixed with beef cubes—stewed with chopped onions and Ethiopian spices.

Strips of dried beef sautéed in a red pepper stew with onions, olive oil, and red peppers—then blended with strips of injera.

Three eggs with onions, tomatoes, and jalapeño peppers—served with bread.

Spiced omelets

Weekend breakfast buffet

Marinated pieces of chicken strips sautéed in onions, peppers, tomatoes, and Ethiopian spices.

Tender chicken marinated in lemon and sautéed in onions—slowly simmered in an Ethiopian red pepper sauce. Served with or without a hard-boiled egg simmered in sauce.

A cherished tradition that fosters deep connections and is a loving act of community.

boiled tea with milk

serves party of three

A fiery, complex blend of spices, dominated by chili powder and paprika, that gives our stews (wats) their signature deep red color and flavor.

A seasoned clarified butter, slow-cooked with ginger, garlic, and other spices. It adds a rich, nutty aroma to many of our dishes.

Tender cuts of lamb marinated in richly-flavored traditional spices—sautéed with onions, tomatoes, jalapeños, and a touch of garlic.

Cubed tender lean lamb sautéed with onions, tomatoes, and jalapeño peppers—seasoned to perfection in Ethiopian special sauces.

Somali and Ethiopian fare

Perfect combo of spice and heat

Chicken dish

Stew of fava beans topped with tomatoes, feta, boiled eggs, onions, and spices, served with French bread

Raw meat dish

Spice-heavy stew

Lentil dish

Meat dish

Cubed beef sautéed in butter and mixed with spices and bits of injera

Mild yellow split peas that showcase creativity born from centuries of spiritual fasting.

Spicy red lentils that reflect our rich vegan tradition.

Fresh string beans with carrots and cabbage—sautéed in onions with fresh tomatoes, ginger, and garlic.

Ground split peas sauce with special Ethiopian spices, onions, chili, and garlic—served with a salad.

A true vegetarian feast of split pea sauce, whole lentil sauce, red lentil sauce, cabbage, collard greens, and our house salad.