All reviews are from people who have redeemed deals with this merchant.
Reviewed January 22, 2014
Reviewed December 27, 2013
Reviewed November 30, 2013
What You'll Get
Going out to a restaurant with your family is a great way to catch up and an even better way to prove to your parents that you’ve finally learned to eat without screaming between bites. Reveal the new you with this Groupon.
Choose from Four Options
- $12 for $24 worth of Ethiopian cuisine Monday–Thursday
- $12 for $24 worth of Ethiopian cuisine Friday–Saturday
- $19 for $40 worth of Ethiopian cuisine Monday–Thursday
- $19 for $40 worth of Ethiopian cuisine Friday–Saturday<p>
Chefs create dishes such as asa tibs, or salmon sautéed with onions and traditional spices ($18.95); bozeno shiro, which features chunks of beef with spices and ground chickpeas ($15.95); and doro wat—Ethiopia’s national dish—featuring tender chicken and a hard-boiled egg. Ethiopian dishes are meant to be shared.
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Not valid for the purchase of alcohol. Dine-in only. Not valid for specials. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Lalibela Ethiopian Restaurant
Though the idea of shared plates most often conjures up images of dainty Spanish tapas, the communal meals at Lalibela Ethiopian Restaurant are hardly suitable for passing. Instead, everyone sits around and digs right into a giant platter called a beyainatu, which translates to “a little bit of this, and a little bit of that.” Diners tear off pieces of flat, spongy bread known as injera and scoop up dollops of rich stews. Ethiopia’s signature dish, doro wat, is a mouth-warming union of chicken, traditional berbere spices, and hard-boiled egg. Each entree comes paired with two vegan sides, such as the curried vegetables of tikil gomen or the slow-cooked chickpeas and herbs of shiro. The chefs work particularly well with lamb and seafood, which best show off delicate hints of sautéed herbs and chilis.