Fasika's Ethiopian Restaurant

Fasika Ethiopian Restaurant

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In a Nutshell

Ethiopian eatery draws from family recipes, preparing dishes fresh daily with plentiful vegetarian & vegan options

The Fine Print

Promotional value expires Jul 18, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Not valid until 1/16/12. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Ethiopian flatbread was created for use as a utensil so people could devote their spoons to full-time mind-bending. Discover a new challenger to sliced bread with today’s Groupon to Fasika Ethiopian Restaurant in Somerville. Choose between the following options:

  • For $15, you get $30 worth of Ethiopian fare.
  • For $20, you get $50 worth of Ethiopian fare for groups of four or more.<p>

Eats at Fasika Ethiopian Restaurant draw from family recipes served atop porous, iron-rich injera bread that is also used as a utensil for scooping up each delicate morsel. Diners browse the menu of beef, lamb, chicken, and veggie specialties, such as the Fasika special ($12.50), which soaks lamb cubes in wine and spicy awaze sauce for a kick of heat that leaves its shoeprint on the tongue.

The Gored Gored entree marries sautéed lean beef to ginger, garlic, and jalapeño ($11.95), and the Fasika fish coats catfish in herbs and spices ($11.95). Vegetarians and vegans eat meat-free with the yé-gomen wot, a plate of fresh collard greens with onions ($9.50), or with the veggie curry ($9.50), which showcases eggplant, squash, and peppers equally so no item feels like a third wheel.

Fasika Ethiopian Restaurant

Inside Fasika Ethiopian Restaurant, companions gather around a traditional mesob, a table woven from colorful straw, for a communal dining experience. Upon the mesob’s concave surface, servers nestle a broad platter that holds a family-style meal neatly scooped out onto a foundation of spongy injera bread. Diners dive in together, tearing scraps of injera, which they use to pinch turmeric-spiced bites of beef, lamb, poultry, and veggies from the menu's selection of specialty dishes. Between bites, patrons can sip tej, a wine fermented from hops and raw honey that is served hot or cold. After meals, rounds of warming coffee signal the repast's end as clearly as the gong that sounds at the end of a Shakespearian soliloquy.

Customer Reviews

Keep up the good work!
Al D. · July 8, 2012
We didn't get our water glasses refilled, but otherwise, everything was wonderful!
Kendra M. · June 20, 2012
Thanks for an enjoyable Father's Day adventure!
Ray C. · June 20, 2012

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