Awash opened in North Park in 2008 as both a restaurant and a market, built around introducing Ethiopian food and culture to San Diego. The two functions share one space: a dining menu alongside shelves of Ethiopian grocery goods.
The menu centers on combination platters — a Vegetarian Combo of lentils, yellow split peas, shiro, cabbage, carrot, and collard greens, and a Meat Combo pulling from several entrées across the menu. Awash Special Tibs, beef tenderloin tips sautéed with onions and spicy green peppers and finished in Ethiopian butter, stands out on its own.
Food comes out straight from the kitchen in the traditional communal style, meant to be shared across the table. San Diego Magazine named Awash to its Best of 2025 list.
The menu centers on combination platters — a Vegetarian Combo of lentils, yellow split peas, shiro, cabbage, carrot, and collard greens, and a Meat Combo pulling from several entrées across the menu. Awash Special Tibs, beef tenderloin tips sautéed with onions and spicy green peppers and finished in Ethiopian butter, stands out on its own.
Food comes out straight from the kitchen in the traditional communal style, meant to be shared across the table. San Diego Magazine named Awash to its Best of 2025 list.