Habesha opens on Whitney Avenue, bringing a second Ethiopian restaurant to downtown New Haven
By , Staff Writer,
NEW HAVEN — Solomon Fiseha and Tigist Desalegn have owned and run restaurants serving the colorful and piquant flavors of their native Ethiopia in their home country, in Dubai and elsewhere in Connecticut, but now the husband-and-wife team is betting on New Haven.
Fiseha and Desalegn opened their newest restaurant, Habesha Ethiopian Restaurant, last week at 46 Whitney Ave. — just opposite Audubon Street — in the space that formerly was Moe’s Southwest Grill.
Habesha is New Haven’s second currently open Ethiopian restaurant, joining Lalibela Ethiopian Restaurant, which is located a few blocks away at 176 Temple St.
Both restaurants opened in New Haven in the wake of Caffe Adulis, the city’s first Ethiopian and Eritrean restaurant, which formerly operated from the mid-1980s until 2008 at College and Crown streets and was considered one of the best restaurants in New Haven of any ethnicity.
Several people at Wednesday’s event said Habesha is truly authentic in its representation of Ethiopia’s food.
Fiseha came to the United States in 2013 and brought the rest of his family in 2016. He works by day as a clarity and database administrator at Yale University’s Department of Technology Services. He holds a master’s degree in cybersecurity.
He said they chose New Haven for their latest venture “because New Haven is a cultural center and a lot of the Ethiopian community is here.”
He agreed that “the food is authentic” and said, “Everybody loves it.”
“We are so pleased to serve you the vibrant foods of our country,” Fiseha told a few dozen people who gathered for an opening celebration attended by, among others, Lt. Gov. Susan Bysiewicz, Mayor Justin Elicker and Daum.
“I’ll let you in on a secret: I LOVE Ethiopian food!” said Bysiewicz. “The governor and I are so thrilled that you’ve decided to bring the cuisine of your home to Connecticut. I am just so excited and thrilled to welcome you.”
Bysiewicz pointed out that one in 10 people in Connecticut came here from another country. “Thank you for bringing your family business to this cool part of New Haven,” she said.
“This is really exciting!” said Elicker. “You have traveled a lot, and you have decided to have your business here in New Haven.”
Habesha’s menu, which offers gluten-free choices, includes several plant-based specialties, such as shiro wat, a chickpea stew, and misir wat, a spicy lentil dish. It also includes traditional Ethiopian meat dishes, including doro wat, a signature Ethiopian chicken stew, and tibs, sautéed meat with spices.
All are served with traditional Ethiopian injera, spongy bread that is used to scoop up the food to eat. Ethiopians generally don’t use silverware, although the utensils appeared to be available at Habesha for those who want them.
Desalegn takes pride in crafting meals with high-quality, locally sourced ingredients, prepared with dedication to her roots, according to a news release.
“Cooking for me is more than a profession — it’s a way to share my culture with others,” Desalegn said. “We want customers to experience not just the flavors of Ethiopia but also the warmth and hospitality that are central to our way of life.”
Habesha invites diners at the restaurant to partake in an immersive Ethiopian coffee ceremony. The ancient practice involves roasting fresh beans on site, hand-brewing the coffee, and serving it in small, traditional cups.
“This ritual brings people together in a celebration of friendship, hospitality, and, of course, the finest coffee,” Fiseha said in the release. “We are proud to bring the authentic Ethiopian coffee experience to New Haven. It’s an essential part of our culture and something that we believe makes dining at Habesha unique.
