Wednesday, June 1, 2011

Addis Red Sea- Boston

The month of May has been a lazy one seeing that I only made one post, which was hardly a post and more of an update. But the month of June will be packed with entries to make up for a lackluster May.

I'm starting off June with Addis Red Sea, an interesting little find in Boston's South End. Though I'm far from an expert in Ethiopian cuisine, this restaurant carries with it a truly authentic vibe in terms of both decor and flavors. The arrangement of the furniture and accessories can be quite random, but everything from the wooden animal carvings down to the trinkets and jewelry displayed in glass cabinets at least appeared to all be Ethiopian.The staff was very warm and welcoming not to mention attentive as they checked on us frequently and refilled my glass of water the moment I took a sip. Dining with a fellow blogger, Julie, the two of us adored the unconventional Ethiopian tables (known as a mesob) on which our food was served. And though I can be quite clumsy at times, I thankfully did not knock over the lidded basket table.

All photos below credited to Julie. Thanks!

Spiced Ground Beef Sambusa
Described as a pastry filled with ground beef, cumin, garlic and onion, this appetizer is rather similar to a fried wonton or a samosa. The filling was a touch dry but very flavorful indeed. Because the inside was dry, I wished it came with some sort of dipping sauce.

Gored Gored- Cubed Beef with Onion and Ginger Roots
Non-spicy food lovers, don't let the color of the sauce intimidate you. Although the beef appears to be bathing in a pool of red hot chili oil, the sauce was actually quite mild and not too spicy. The meat was sadly too chewy and not nearly as flavorful as the lamb entree present in the background. I hate to say this but the beef was comparable to strips or chunks of "steak" used in fajitas.

Both entrees were served over this spongy white bread, or "pancake" if you will, called injera. The bread was extremely moist and very fun to each with.

Yebeg Wot- Lamb Simmered in Red Pepper Sauce
Unfortunately, the camera didn't want to cooperate and so we don't have a clear picture of the second entree we ordered which is pictured in the background. Spiced with ginger root, garlic and cardamom, the lamb entree was far more flavorful and bold as compared to the gored gored. The spices present were not unlike the herbs and spices commonly found in Indian cooking. The lamb was not only delicious but also very fork-tender and pulled apart easily.

Ambiance: 3.5 out of 5
Service: 4 out of 5
Food: 3.5 out of 5
Verdict: Tired of the usual Italian, French, Japanese fares and whatnot? Try Addis Red Sea for a change of pace.


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