For nearly 30 years now, the stretch of Fairfax Avenue between Olympic and Whitworth has been home to Little Ethiopia, the second-largest concentration of Ethiopian emigres in the United States after Washington, D.C. And though the neighborhood has gone through changes over the decades, it remains a vibrant cultural center with an annual street festival, a host of art galleries, antique shops, and a rich dining scene.
Naturally, most of the restaurants in this neighborhood serve traditional Ethiopian cuisine — spicy stews, fragrant lentil and split pea dishes, and tangy injera — but even that is beginning to evolve. From a soulful take on Ethiopian home-cooking that received a nod from the Michelin Guide, to a completely vegan Ethiopian restaurant, to a modern take on old school Italian food, here are 11 must-visit restaurants in Little Ethiopia. And here’s a rundown of six spicy dishes to try in Little Ethiopia.
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While technically a few blocks from the official neighborhood borders, Awash is a heavy-hitter of Ethiopian cuisine. Beef is the specialty here, whether raw as kifto smothered in chile and butter, or sauteed with onion and garlic as tibs. The space is rather tight and nearly always busy, so grab a drink at the back bar and save room for some traditional honey wine with your meal.
A perennial favorite in Little Ethiopia, chef Genet Agonafer has had heaps of praise bestowed on her 20 year old restaurant: Michelin Bib Gourmand, James Beard Award semi-finalist, and numerous other local accolades. The spicy doro wat is a popular order here, while the vegetarian combination is a great way to sample Agonafer’s range. The crisp white-tablecloth interiors are now reserved solely for private events as the toll of the pandemic paired with chef Agonafer’s focus on grandparenting resulted in a recent announcement that the restaurant would transition to take-out only.
Named for the traditional Ethiopian bread basket that doubles as a table, Messob arguably created modern Little Ethiopia when the original owner, Rahel Woldmedhin, opened it in 1985. Today, Messob remains a staple of the neighborhood, and a classic date spot where couples engage in gushra — hand-feeding your partner in a loving gesture. For those looking to try a range of entrees, the super Messob exclusive offers nine samples of entrees including the split lentil Yemisir Wot and the sautéed beef Zelzel Tibs.
After first opening Messob over three decades ago, Rahel Woldmedhin left in 2000 to start her namesake restaurant, which serves a fully vegan menu. Find a gluten-free version of injera, a fava bean ful, and various stews based on lentils, zucchini, and mixed vegetables. The full Ethiopian coffee ceremony is a special treat.
Before opening Lalibela in 2016, chef/owner Tenagne Belachew spent time in the neighboring kitchens of Rahel’s and the now-closed Marathon. At Lalibela, Belachew serves up her own versions of doro wat, Somali kifti, and more, along with a breakfast menu that includes genfo, the deeply comforting wheat porridge spiced with cardamom.
Annalisa Mastroianni has been serving up her delicious cooking food for some 20 years now through her catering company Annie’s Edibles. In 2018, she began holding pop-ups of Annie’s Edibles inside her Fairfax s’mores shop Gotta Have S’More—ultimately replacing the dessert concept with Annie’s Soul Delicious. The soul food heaven has quickly become a local favorite, serving up juicy oxtail, braised short-ribs, and Hennessy Wings (party wings tossed in housemade Hennessy sauce). In-store seating is limited at the moment, but delivery is available through all major apps.
For over a decade now, Paper or Plastik has been a singular destination in LA: part dance studio, part cafe/restaurant, with a retail section to boot. The espresso bar rotates a selection of beans from the likes of Coava and Black Oak, while the kitchen serves up breakfast, lunch, and dinner fare including a smoked salmon and avocado tartine, lentil soup, and chicken schnitzel. Performances and dance classes are scheduled to return this summer.
Meymuna Hussein-Cattan and Christian Davis co-founded Flavors From Afar as a social enterprise to support the Tiyya Foundation (a portion of all sales goes to the foundation). Each month the restaurant highlights the cooking of a different refugee who they employ from Tiyya. Past menus have featured Somali, Eritrean, Guatemalan, and Afghani cuisines. Meanwhile, a “classics” menu features Egyptian gravy smothered lamb and Kenyan pan fried tilapia among other favorites.
Don’t let the faux-thatched roofs and kitschy decor of Rosalind’s fool you — the traditional Ethopian food here is solid. The flaky pastry sambussa is a specialty of the house, while the fish tibs is a real eye-catcher. The fully-stocked bar serves various Ethiopian beers like Meta and St. George.
Merkato lives up to its name, operating as both a restaurant and specialty foods market. The vegetarian combo and staples like awaze tibs or yebeg alicha are the way to go, while the wall decor and umbrellas hanging from the ceiling add charm to the experience. The adjoining market is stocked with spices, incense, fresh injera, and Ethiopian soap.
Coffee (or buna) has a rich history in Ethiopian culture. The coffee plant is native to Ethiopia, and the drink brewed from its berries is accompanied with its own customs. Buna maintains this culture with regular coffee tastings, traditional Ethiopian coffee, and an espresso bar with a full menu.
While technically a few blocks from the official neighborhood borders, Awash is a heavy-hitter of Ethiopian cuisine. Beef is the specialty here, whether raw as kifto smothered in chile and butter, or sauteed with onion and garlic as tibs. The space is rather tight and nearly always busy, so grab a drink at the back bar and save room for some traditional honey wine with your meal.
A perennial favorite in Little Ethiopia, chef Genet Agonafer has had heaps of praise bestowed on her 20 year old restaurant: Michelin Bib Gourmand, James Beard Award semi-finalist, and numerous other local accolades. The spicy doro wat is a popular order here, while the vegetarian combination is a great way to sample Agonafer’s range. The crisp white-tablecloth interiors are now reserved solely for private events as the toll of the pandemic paired with chef Agonafer’s focus on grandparenting resulted in a recent announcement that the restaurant would transition to take-out only.
Named for the traditional Ethiopian bread basket that doubles as a table, Messob arguably created modern Little Ethiopia when the original owner, Rahel Woldmedhin, opened it in 1985. Today, Messob remains a staple of the neighborhood, and a classic date spot where couples engage in gushra — hand-feeding your partner in a loving gesture. For those looking to try a range of entrees, the super Messob exclusive offers nine samples of entrees including the split lentil Yemisir Wot and the sautéed beef Zelzel Tibs.
After first opening Messob over three decades ago, Rahel Woldmedhin left in 2000 to start her namesake restaurant, which serves a fully vegan menu. Find a gluten-free version of injera, a fava bean ful, and various stews based on lentils, zucchini, and mixed vegetables. The full Ethiopian coffee ceremony is a special treat.
Before opening Lalibela in 2016, chef/owner Tenagne Belachew spent time in the neighboring kitchens of Rahel’s and the now-closed Marathon. At Lalibela, Belachew serves up her own versions of doro wat, Somali kifti, and more, along with a breakfast menu that includes genfo, the deeply comforting wheat porridge spiced with cardamom.
Annalisa Mastroianni has been serving up her delicious cooking food for some 20 years now through her catering company Annie’s Edibles. In 2018, she began holding pop-ups of Annie’s Edibles inside her Fairfax s’mores shop Gotta Have S’More—ultimately replacing the dessert concept with Annie’s Soul Delicious. The soul food heaven has quickly become a local favorite, serving up juicy oxtail, braised short-ribs, and Hennessy Wings (party wings tossed in housemade Hennessy sauce). In-store seating is limited at the moment, but delivery is available through all major apps.
For over a decade now, Paper or Plastik has been a singular destination in LA: part dance studio, part cafe/restaurant, with a retail section to boot. The espresso bar rotates a selection of beans from the likes of Coava and Black Oak, while the kitchen serves up breakfast, lunch, and dinner fare including a smoked salmon and avocado tartine, lentil soup, and chicken schnitzel. Performances and dance classes are scheduled to return this summer.
Meymuna Hussein-Cattan and Christian Davis co-founded Flavors From Afar as a social enterprise to support the Tiyya Foundation (a portion of all sales goes to the foundation). Each month the restaurant highlights the cooking of a different refugee who they employ from Tiyya. Past menus have featured Somali, Eritrean, Guatemalan, and Afghani cuisines. Meanwhile, a “classics” menu features Egyptian gravy smothered lamb and Kenyan pan fried tilapia among other favorites.
Don’t let the faux-thatched roofs and kitschy decor of Rosalind’s fool you — the traditional Ethopian food here is solid. The flaky pastry sambussa is a specialty of the house, while the fish tibs is a real eye-catcher. The fully-stocked bar serves various Ethiopian beers like Meta and St. George.
Merkato lives up to its name, operating as both a restaurant and specialty foods market. The vegetarian combo and staples like awaze tibs or yebeg alicha are the way to go, while the wall decor and umbrellas hanging from the ceiling add charm to the experience. The adjoining market is stocked with spices, incense, fresh injera, and Ethiopian soap.
Coffee (or buna) has a rich history in Ethiopian culture. The coffee plant is native to Ethiopia, and the drink brewed from its berries is accompanied with its own customs. Buna maintains this culture with regular coffee tastings, traditional Ethiopian coffee, and an espresso bar with a full menu.
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