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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.
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