Hello, Im new to this board and been have been perusing it avidly. What better way to spend the time when you cant be combing the neighborhood for more food than getting tips for when the time rolls around to head for the chow. Since Ive been reading about everyone elses faves I thought Id offer mine. Hopefully you havent already heard all about it, I saw only references to it on the board but no actual reports and, for a place that, from the outside, looks as sketchy as this, some might need an invitation. There is, in my opinion, an unparalleled top dog in Ethiopian Food in Boston and it is Fasika. In the mix are Fasika, Addis Red Sea and Asmara (not long ago there was also a good Eritrean co-op run by two refugee women in Jamaica Plain butalasit is now closed. I have eaten at Addis Red Sea and am in total agreement with an earlier post the the Injera is in need of some kick, a lot of kick. This stuff is supposed to be fermented and pungent not some East African version of Wonder Bread. Another hound who wrote that Addis is disgusting had the grave misfortune of landing there for her first Ethiopian venturefear notthere is great Ethiopian food to be had. Yet another post mentioned that Central Squares Asmara had "gone down hill." You can say that again! I too used to eat there all the time back in the day and loved it whole heartedly. After going to college and other meanderings I was sorely disappointed to find that it just wasn't the same place at all. What to do? Fasika Fasika Fasika. Thankfully, about a year ago, a friend introduced me to Fasika where the Doro Wat is so rich and complex your eyes will roll back in your head. The Fasika Fish makes me moan (or makes me want to moan and try not to moan). I have had nothing like it at any other Ethiopian restaurant anywhere and I love that it's served with lime (such a lightand unusualcontrast to the heaviness of the Ethiopian Stews (Wat)). Unfortunately, they're often out of it so grab it up if they have it the night you go. Fasika's food is so good that I even tried the Kifto, a raw steak dish with spices and Nitter Kebbeh (a spiced clarified butter). It was surprisingly delicious again very rich and complex. If only more people would eat it with me. After all this meat talk let me say that Fasika's vegetable's are lovely, in fact, vegetables are their specialty. The vegetable curry is another dish there that leaves me amazed at how this place leaves all other Ethiopian food I've tried (including the famed Meskerem in Washington D.C.) in the dust. The collard greens, spicy red lentils, and other vegetable stews are tasty as well. The only drawback is the wine, I won't go into it at length but i will say that the word grape juice comes to mind. I do have friends who like the honey wine, I dont care for it anywhere so my opinion on the matter is completely subjective and irrelevant. I like to stick with either one of the the two Ethiopian beers (Harar and another one) Fasika offers. Ive been eating Ethiopian food since I was a kid and in whatever city I am in I will search high and low for this stuff. We are so lucky to have Fasika in Boston.
1. If you get the Doro Wat get a whole entire order of it, do not just get it as it comes included in a combination platter as they tend to leave out the hard boiled egg which is the best part of the whole thing.
2. This place is often filled with Ethiopiansa great recommendation
3. Word on the street is that the 7-11 in the neighborhood sells injera (the bread)
4. Do not go alonebring lots of friendsit will be way cheaper and this food is eaten communally.
5. If you have never eaten Ethiopian food before remember this. The spongy Injera bread will grow in your belly and make you feel very very very full. I myself dont care and eat obscene amounts of the food knowing full well that greater discretion is in my best interest. I love this stuff and accept the pain. You probably will too but I wanted to tell you in advance so you wont be surprised.
Go. go now.
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