Finding the right type of food for a meal is a major decision, like selecting the right gift for a person or the right jigsaw puzzle to pick a baby’s name. Cure appetites appropriately with today’s Groupon to Addis Red Sea in Boston or Cambridge. Choose between two options:
- For $12, you get $25 worth of Ethiopian cuisine on Sunday through Thursday.
- For $15, you get $25 worth of Ethiopian cuisine on Friday and Saturday.
Addis Red Sea carefully harnesses exotic spices and flavorings to produce authentic Ethiopian fare for menus that can fit meat-friendly or meat-combative appetites. Illuminate dreary desert nights with vivid chicken entrees, such as doro wat ($11.95), a dish of succulent lemon-marinated chicken stewed in red-pepper sauce and flavored with stimulating seasonings such as ginger root, cardamom, and nutmeg. Beef lovers can delight in traditional favorites from the beef menu, such as gored gored, a dish of cubed beef simmered in a blend of berbere, onions, ginger root, and herbal butter ($10.95). The vegetarian menu also caters to herbivorous hungerers and vegans, fertilizing barren hunger gardens with plates of mixed-vegetable atakilt simmered in an exotic herb blend ($8.95), and yesmir wot, a plate of lentils simmered in spicy hot berbere sauce ($8.95).
Addis Red Sea breeds a comfortable and welcoming atmosphere with authentic furnishings and festive native decorations adorning the walls, floors, and tables. The genuine Ethiopian ambience is also complemented by an attentive staff who is more than happy to assist with questions regarding the menu.
Addis Red Sea
At Addis Red Sea, waiters top wicker tables with the spicy meats and vegan staples of Ethiopia. They serve lamb and fish dishes infused with spices such as turmeric, ginger, and rosemary. Vegetarian and vegan dishes of hearty lentils, collard greens, and chickpeas are scooped up with traditional injera bread rather than the spoon-shaped potato chips used in many Western cuisines. The waiters encourage patrons to share morsels with one another while they chat and chew around tables woven with reds, greens, and yellows. Though many of the dishes sizzle with the trademark spiciness of east African cuisine, chefs may amend them to the diner's desire.