5929 Baum Boulevard, Pittsburgh, PA 15206
Introduction:
This October, we took a trip back to where EAT@Pitt began: Tana Ethiopian! We visited back in 2018 for our first trip. It was great to return and see a thriving local business post-pandemic.
The Owner:
Seifu Haileyesus came to the US from Ethiopia for undergrad, and post-grad became a financial analyst, which he said "gave him the knowledge and courage to start a business." When he started the restaurant, his older sister helped him cook. He mentioned that COVID has changed the landscape of owning a restaurant. Pickup and delivery had a huge uptick during the pandemic, and still continues to be a big source of revenue for him. Dining has not returned to what it was like pre-COVID and sales have been down. However, there is a demand for Ethiopian food in the city, and East Liberty is changing and growing to accommodate a better dining landscape Seifu gave us lots of advice related to life and school. "You should have fun, engage with the community, and be a free spirit; college is the best part of your life!" He also gave us some insignt on the Ethiopian culture of sharing and connecting with strangers, which explains the fantastic conversation we had with him over our meal. Sitting down for a meal with Seifu felt just like eating with family. Within only a couple minutes of knowing him, it became clear what a kind and thoughtful man he is. If you need to see a friendly face, Tana is the place to be! The Food & Member Reviews:
Calla: I ordered the yesega tibs. The dish consisted of flavorful beef chunks served on injera, a kind of spongy, sour flatbread. I let the chef decide which vegetarian side to prepare with my meal. I ended up receiving Misir Wot, a spiced lentil dish. I ate with my hands, ripping off pieces of the injera and using them to scoop up the food. The smooth lentils and the tender beef were an excellent contrast, and the tanginess of the injera complemented the rich flavors of both. As you might expect, this dish is quite filling, but the flavors will make you never want to stop eating! Ean: I have had Ethiopian food on my radar for what feels like forever and after our experience at Tana's I can confidently say that it was well worth it. The dish I had was a vegetarian sampler platter chosen by the chef and it was as flavorful and intricate as advertised. This was the first repeat restaurant in EAT@Pitt's history and it is only fitting that it was a restaurant with delicious food, a wonderful home atmosphere, and a gracious and warm staff. I was thrilled to hear not only the stories of how they came to the location, but also the life lessons that were learned along the way. I can honestly say I will be going back some time soon but in the meantime, I will take the owners advice and go find where a river begins. Emma: I got the tana tibs, which comes with lamb pieces and lentils on a bed of injera. The injera had a tangy taste like sourdough, but with a thickness in between a pancake and a crepe. It was fluffy with lots of little bubbles and was perfect to pick up the other foods. The lentils were stewed with a beautiful blend of spices like cardamom and berbere that made it warm and flavorful. The lamb, while not seasoned much, was cooked beautifully and cut up in bite-sized pieces that made it really easy to pick up with the rest of the meal. The whole meal had a lot of unique textures and flavors and was a lot of fun to eat! Jarred: This was my first time trying Ethiopian food and it certainly an amazing experience that I would love to have again. Initially, I was a little hesitant about eating food without silverware, weary that I would make a mess, however as I gradually started eating the food those concerns had completely vanished. The food was delicious. The entrée I ordered was the yesega tibs with lentil sambusa as the main appetizer. The yesega tibs had a rich sauce and tasted great when wrapped in injera. The appetizer had a crunchy texture. The atmosphere was great as well. Seifu was a sweet man who told us many stories about his experience in the restaurant business. He informed us that a large majority of his customers were also students currently attending college and provided us with a lot of advice. Rachel: This was my first time trying Ethiopian food, and it did not disappoint. I ordered the veggie platter to try out multiple dishes, which was served on injera. The injera reminded me of a sourdough crepe; it was slightly tangy with a soft, pillowy texture. The vegetables were full of rich spices and flavors, capturing the homecooked meals the owner grew up with. Seifu explained that most Ethiopians eat veggie meals daily and that meat was reserved for special occasions. For example, a chicken is always cooked when a guest comes over as a sign of respect, and hospitality is key to Ethiopian culture. Sapna: As someone who had never had Ethiopian food before, I was really excited to try out Tana and indulge in a whole new culinary experience. I ordered the doro wat, which the menu describes as an Ethiopian Favorite - a flavorful and spicy chicken slow simmered in Tana's delectable berbere sauce. The menu description was completely accurate. The chicken was served on the bone, which I was not expecting, but the stew was so flavorful and filling that I just wanted to keep eating. I also got a side of the misir wot with my order, which is essentially split lentils in the same sauce/spice mixture as the chicken. I found it a little bit sweet for my tastes, but it was still very delicious. The whole meal was served on a bread called injera, which you use to eat the stews with. I loved being able to eat with my hands, as it is really reminiscent of traditional Indian cooking that I miss from home, but with a whole new flavor profile that we learn about through the owner Seifu's stories about sourcing the spice blend back from Ethiopia. I assume many of you, like me, have never tried Ethiopian cuisine before. To that I would say, try Tana as soon as you can - you won't be disappointed. Sophia: I ordered the tana tibs with a chef's choice of side that ended up being tikil gomen. Tana tibs was a dish consisting of amazingly tender pieces of lamb with some interesting spices, and tikil gomen is sautéed cabbage, carrots, and some onion and garlic. It was maybe the best cabbage I've ever had. The whole thing was served on bread called injera, which was essentially a sour crepe. I'd never had anything like it. All of this combined with the traditional method of eating with one's hands made this one of the most unique meal experiences I've had. |