About this Business
From Our Editors
Having named their restaurant for a major Ethiopian river, the owners of Awash Ethiopian Restaurant proudly uphold the country's traditions, both culinary and cultural. At all three locations, guests scoop up authentic recipes—such as tartar-style steak kitfo—using spongy injera, a sourdough-like bread known for tasting far better than silverware. Vegetarian plates such as gomen (collard greens) and meaty lamb or chicken stews both wash down easy with sips of imported beer or tej, an Ethiopian honey wine.
Intricate metal lanterns illuminate stately Ethiopian portraits at Awash’s flagship Upper West Side location, and the Zagat-rated East Village location goes for a more casual feel with paper lanterns, colorful abstract paintings, and intimate sidewalk seating.