Addissae Ethiopian Restaurant

Addissae does the thing Ethiopian food is supposed to do: put a wide circle of injera in front of you, cover it in stews and vegetables, and make the table share hands and bites until the platter is gone. The versions here read as the real thing, not a softened approximation for a room unfamiliar with the cuisine. Doro wat, misir wat, the tangle of collards and lentils — it holds up dish by dish, and the value is genuine, not a consolation prize for a smaller check.

The service matches the food's ambition more often than not, warm and attentive enough that regulars keep coming back for the room as much as the plates. It can slow down when the place fills, and on a busy night that wait is real. It doesn't undo what's happening in the kitchen.

Michelin took notice in 2025, which tracks. South Slope has plenty of places chasing trends. Addissae isn't chasing anything — it's just doing Ethiopian food correctly, at a fair price, in a neighborhood that needed exactly this.