by Julie Zhou | Eater Twin Cities
In addition to the abundance of Ethiopian and Eritrean eateries along St. Paul’s University and Snelling, the Twin Cities are home to a wealth of restaurants reflecting cuisines from other communities within the East African diaspora: milky, fragrant cups of shaah from Somalia, seared beef suqaar, tender, puffed flats of Yemeni mulawah.
Here are six favorites across Minneapolis and St. Paul.
1. The Red Sea
320 Cedar Ave
Minneapolis, MN 55454(612) 333-1644
At The Red Sea, tackle the extensive menu from the beginning: with a seemingness endless selection of made-to-share starters. Make sure to order a sampler of their rolls: thin rounds of sour injera wrapped around a variety of lentil- and bean-based stews.
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2. Dilla’s Ethiopian Restaurant
1813 Riverside Ave
Minneapolis, MN 55454(612) 332-2898
Diners from across the Twin Cities flock to Dilla’s on Thursdays and Sundays for their lunch buffet: endless rolls of injera, massive platters of seasoned rice, and a rotating selection of stews, curries, and marinated grilled meats.
3. Ghebre’s Restaurant
512 Snelling Ave
St Paul, MN 55104(651) 493-4324
Located just across the street from Fasika, this Eritrean restaurant is housed in an airy, open space with live musicians often playing throughout the evening. Order any of their alicha specialties, featuring meat and assorted vegetables simmered in a gingery, turmeric- and berebere-spiced sauce.
4. Fasika Restaurant
510 Snelling Ave N
St Paul, MN 55104(651) 646-4747
A long-standing institution in St. Paul, Fasika offers a particularly broad range of options for vegan and vegetarian diners. The best way to sample the largest portion of their menu is by ordering from their combination platters: whether the “Vege Sampler” or the “Ultimate Combination,” each platter comes with over half a dozen dishes served on a large disk of fresh injera.
5. Demera Restaurant
823 University Ave W
St Paul, MN 55104(651) 224-6224
With a vibrant selection of unique cocktails, Demera is the perfect place to raise a glass alongside Ethiopian favorites: freshly fried sambusas served with spicy-sweet honey awaze sauce, a variety of wots (stews), and the housespecialty ambasha, a yeasted, slightly sweet skillet-baked bread.
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