If you haven’t heard about the new Ethiopian take-out in Eugene, you’re already missing out!
Addis Ethiopian Cuisine has got to be one of the most celebrated new eateries in modern times, given how long we’ve begged the forces of the universe for an Ethiopian establishment in town. As some of my students would say, “throughout history, mankind has yearned for an Ethiopian restaurant in Eugene.”
And thank our lucky stars, it is quite good. The image above is of a vegetarian sampler of two different kinds of dried legumes (kik and misir wot), a cabbage and potato stew called atakilt wot, and two meat dishes, the Ethiopian famous doro wot with a chicken drumstick and hardboiled egg, and a smoky beef stew special whose name I don’t recall. If the drumstick looks more like a bone, well, someone may have eaten it before she could take a picture.
Right now, it’s just a take-out joint with a pickup spot a bit out of the way, near J. Scott Cellars and the other tasting rooms out in the industrial part of West Eugene. They are trying it out, so it’s important to give them as much support as you can. They only take orders ahead of time, so call (541) 833-0049 or send them a Facebook message (I did the latter, and there was a quick response).
Note: pickups are only on Saturday evening, and you must order before Saturday morning each week. There is no seating currently, so take-out only.
When you arrive, you’ll see the sign and smell the delicious stews. The team, headed up by Chef Meklit Fikre and her brother Eskinder, is friendly. They really want you to like their food. They use Camas Country mill teff flour for their injera (slightly spongy fermented flatbread), and other local ingredients, and it’s so nice to see the quality of meat and flours reflected in their dishes.
Since I’m such a huge fan of Ethiopian food, I also asked if they might sell me some extra injera, which they did happily. I’m thrilled. I’ve been going up to Portland for years! Injera freezes well if you cut the large flatbread into quarters and roll up each piece. I usually place three quarters per Ziploc quart baggie and microwave until soft again before eating with stew.
Thank you for being here, Addis!