Abyssinia Restaurant

By comparison with Los Angeles, which famously hosts an entire neighborhood of Ethiopian restaurants in Little Ethiopia, Orange County has both fewer and generally less impressive options – largely in Anaheim. Whereas its newer and nearby rival Beteseb focuses squarely on quality, Abyssinia instead delivers overwhelming quantity, offering the largest portions we’ve ever seen at an Ethiopian restaurant.

As is common in Ethiopian places, combination options provide piles of lentils, cabbage, collard greens, okra, and salad atop spongy injera bread, which is pulled apart into bite-sized pieces, then used to scoop up veggies or proteins. Individual dishes including tibs (cooked chicken, lamb, or beef), kitfo (spiced raw minced beef), and gored cored (spiced raw cubed beef) are some of the cuisine’s most compelling novelties; sambusas (known in India and internationally as samosas) are available as appetizers.

As long-time fans of Ethiopian food, we didn’t feel the need to return after a single visit: unlike our many experiences at Beteseb and in L.A. alternatives, Items we ordered at Abyssinia looked better than they tasted, and the service was somewhat uncomfortable, issues that may well have been addressed in subsequent years. Our impression was that this is a fine choice for those unfamiliar with authentic Ethiopian flavors, but not the best option available locally.