About this Business
From Our Editors
Assab Eritrean Restaurant's chefs pile meats and veggies in delicately spiced sauces atop the slightly tart, spongy flatbread known as injera. Lamb, chicken, and beef dishes simmer alongside a blend of red and brown lentils, with legumes such as onions, okra, and peppers, both hot and sweet, tempered by a dollop of yogurt. As they finish, patrons can wash down meals with cups of tej, or Ethiopian honey wine, or trap savory aromas in perfume bottles for smelling later.