At breakfast, lunch, and dinner, the chef of Chef Cafe, Yihdego Gidey, makes some of Seattle’s best Ethiopian food at bargain prices. The place is comfy and hodgepodge, the service (Gidey’s family) is as nice as can be, and the food is just great. Order the foul (pronounced “fool”) for breakfast: a wide bowl of lightly oily crushed fava beans with little piles of scrambled egg, white onions, chopped jalapeños, chopped tomatoes, and fresh house-made cottage cheese. Start lunch or dinner with katenga, the world’s best savory toast (seldom found in restaurants), then have doro wot, kitfo, yebeg wot, or a notably wonderful veggie combo. Or whatever—it’s all good.
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