ADDIS RED SEA

Addis Red Sea is Boston's answer for authentic Ethiopian cuisine coupled with a warm and friendly environment. Established in 1988, Addis Red Sea is proud to offer delicious cuisine that actually reflects true Ethiopian culture. This basement-level Ethiopian restaurant is very unique.

New England Cable News TV
TV Dinner - with Billy Costa

''... Addis Red Sea sits inconspicuously below street level in Boston's busy south end. Upon entering, you are immediately transported to a different place. The two dining rooms are adorned with ancient Ethiopian wall hangings and artifacts, while servers wear traditional white dresses with embroidered accents. The tables and chairs are low and this could be problematic for some people...but atmosphere will still earn the gold plate...

Entrees are served communal style, with piles of food placed around the table for easy access. First is the doro alcha. It's a beautifully tender array of chicken simmered in a mild butter sauce with ginger and onions. The dish has a mellow flavor, and the meat is easy to scoop with the bread. The yebeg wot is lamb simmered in a spicy red pepper sauce, gently seasoned with ginger root and garlic. The meat is slow-cooked making it extremely tender and very easy to eat. Entrees too will earn the gold plate.

Most entrees are around 10 dollars, a very good value considering this unique international experience, nice quality ingredients ingredients and fairly large portions ...more than enough to share. So value will earn the gold plate. Overall, Addis Red Sea will earn the gold plate and that's a very good dining experience..." >>more

'' Don't Miss
There's a marvelous steak tartare tossed in herbed butter, called kitfo , several beef, lamb and chicken dishes, flavored with rosemary, red pepper, turmeric and/or ginger, and a large selection of vegetarian dishes--a mash of chickpeas, lemon juice and green bell pepper called butecha is especially good.

Insider Tips
One of Boston's Best
Nominated for Best Group Dining for its jovial vibe as much as its setup, which has clusters of diners over communal basket-cum-tables.

Hint
The extensive menu is best sampled by ordering combination meals-the unusually well informed waitstaff will happily guide you through the process..."

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AOL CityGuide

''... It's not just OK to eat with your hands at this Ethiopian restaurant, it's encouraged. A spongy bread by the name of injera functions as both plate and utensil. Diners rip off pieces of it and use it to spoon whatever exotically spiced meat or stew they may have ordered.

The cuisine here is powerful, complex and highly reliant on meats and spices. Cardamom, ginger and garlic pop up repeatedly; heat comes in the form of abundant chili powder and black pepper.

Kitfo is Ethiopian for steak tartare, seasoned with an herb butter and chili powder. Collard greens are cooked in an herb oil with peppers. Sambusa, essentially pastry shells, are packed with a sweet-pungent mixture of cumin, garlic, ground beef and nutmeg..." >>more

Boston Magazine

' One of the best ethnic restaurants in town. Wonderfully baffling injera (spongy flatbread) soaks up the flavors of zilzil tibs (chopped beef or lamb) and other fun-to-say dishes of meat and veggies. Weekend lunch. >>more