Bahel Ethiopian Restaurant — Restaurant in Brookhaven

I have passed Bahel many times going to and from the VA on Clairmont. I have considered stopping many times. Today I did and I am happy I did so. I have never had Ethiopian food before and was anxious to try it. It was, in a word, superb. My server greeted me and brought me some water. I explained to her that I had never had Ethiopian food before. She took the time to explain all the different menu items. I chose the Lamb Tibs (chunks of lamb sauteed with onions and peppers) with awaze sauce ( a spicy tomato and red pepper sauce). It was served on a piece of injera, which is a thin, spongey piece of fermented bread that has a slightly sour aftertaste. She offered me a rice option, but I chose the injera for the authentic way. I also ordered the misir wat (spicy red lentils) as my side. As I waited for my food, I could hear them in the kitchen preparing my food and happily chatting away, in what I assume was probably Oromo. I could also smell my food cooking which always adds to the anticipation. When my food arrived it was hot, fresh and served on a colorful plate. She also brought a ceramic boat containing several rolls of injera. She offered me silverware or explained that she would teach me how eat it in the traditional way. I opted for traditional, so she returned to the kitchen and brought back her own small plate of food. She tore off a piece of the injera, pinched some food, picked it up as she rolled it and ate it. I found it was very easy to do, as the injera stays together, even with sauce on it. My food was spicy, flavorful and it had the right amount of heat. The feeling of the restaurant took me back to some of the street vendors (which is often where you find the best, most authentic food, in my experience) I have eaten at in Mexico and Europe, of course, in a restaurant environment. The Lamb Tibs in awaze were reminiscent of Indian curries like, chetinaad, as far as preparation, but the flavor was totally different. There was a very elegant blend of spices in it that was unlike any other food I have had before. The portion was quite large, so I was able to have some left to take home. After I had eaten, I ordered their coffee. She ground fresh beans, brewed me a small pot of coffee and then served it on a tray with a little sugar bowl, a cup and saucer and a piece of burning incense. I have to say, this wasn't just a meal, it was an experience. While I was eating and having coffee, the stress and noise of the world fell away for a little while. I was priveleged to taste some new foods and learn a small bit about a vibrant culture. I had a fantastic time in this quiet little restaurant. It made me think of the way that food has always been a common experience we share...a very human experience. I'm glad I was able to share that today with the staff at Bahel. I really enjoyed it. Thank...

Please bare with me, this is a bit of a long post. I walked in looking for Fufu, but found Injera instead!

At Bahel, the spices and sauces they use transforms their food into something that will melt your mind and excite your taste buds. It’s hard to describe the flavors, but in my personal opinion, being able to combine veggie platters with umami flavors is not only a culinary skill, but is the fundamental basis of changing your pallet away from meat products and closer to vegetable's.

But don’t worry, if you want meat, they have SOO many amazing, high quality options.

Bahel is an incredibly cute, quaint place with a warm and welcoming staff. When I sat down, the aroma of the food from neighboring tables had me guessing which item it could be. I couldn’t stop smelling what I later found out to be Shiro, and it tasted even better when I tried it. The portions are well balanced with plenty to take home for later and the service is super fast.

If you are unsure of how to approach Ethiopian restaurants, I highly recommend starting with a handful of Injera (gluten free is an option), asking the lovely staff member about the different sides (or meats) to dip the Injera in. This way, you can start exploring the different flavors, textures and spices to see what suits you best. So far, everything is a hit! Especially the yellow lentils. They even look like creamed corn.

I’m trying to move toward a vegan diet little by little, but I find it hard to step away from meat products. I also have a very difficult time consuming raw veggies or veggies without any dressings. As I’m getting older, my body is telling me how important it is to eat a well balanced diet with whole and healthy food. Even more important, is finding food that I will actually enjoy, not just for the sake of being healthy.

I’m not the most exploratory eater, but Bahel Ethiopian Restaurant has definitely changed the way I’ve thought about food and spices. My approach to veggies will be much different going forward.

Thank you so much for having me and I am excited to be incorporating more Ethiopian flavors and dishes into my diet. ❤️ See you all...

Bahel is one of the very few restaurants in Atlanta that we ALWAYS come back to whenever visiting Atlanta. We first started going there over ten years ago, and loving Ethiopian food as we do, we’ve tried almost every other Ethiopian restaurant in the city (over twenty-five as of about five years ago). The food here is superb—with a cook trained in the tradition of the most famous region in Ethiopia, renowned for its “gomen besiga” (collard greens with beef) and for its shiro. Their fried fish smothered with a sort of roux made from shiro, stewed onion, tomatoes and green peppers is an original and must be tasted to be believed.

Finally, if you’re a coffee lover you probably already know that the origin of coffee is Ethiopia. (Even the name “kava” — from which the word “coffee” is derived is the name of the province in Ethiopia where coffee is first known to have been grown and drunk. At Bahel they still serve coffee Ethiopian style and roasting it from green beans on the spot. The aroma is heavenly, as In sure you can imagine. The way they serve it constitutes an experience you won’t want to miss. Check out my photos and videos below.

Meanwhile, their tasteful ambience (don’t miss their cozy back room and its special decor, suitable for private parties and small groups) and gracious staff render this a place worth visiting over and over again—which we do, and will for years to come.

Please note that the restaurant is now under new management as former owner, Sabele, has retired. One of her longest servers, Winnie, and her husband, Abraham, have retained their dedicated cook, Rosa, and join her in serving some of the best dishes ever! (Same menu, same extraordinary flavors, with maybe even an extra loving touch. Note, also, that they have improved the ambience with some of their own...