Makseyo Restaurant

Red lentils stew and collard greens served with soft kocho—vegan, filling, and full of heritage.

Soft pieces of injera soaked in a spicy beef stew with aromatic berbere—warm, hearty, and boldly seasoned.

Pasta cooked to perfection and smothered in spiced tomato sauce—simple, savory, and satisfying.

Crispy fried beef cubes seasoned with garlic and spice—a bold, pan-seared Ethiopian favorite.

Pan-toasted flatbread torn and mixed with honey and berbere—a hearty and spicy breakfast dish.

Spiced injera pieces tossed with stew meet softly cooked potatoes with Ethiopian seasoning—flavorful, hearty, and made for sharing.

Crunchy dried injera sautéed with berbere sauce—crispy, spicy, and irresistibly tangy.

Tender collard greens sautéed with beef paired with finely minced meat in spicy berbere sauce—a duo full of bold flavors and home-cooked warmth.

Finely ground beef stew seasoned with Ethiopian spices—rich, spicy, and full of deep flavor.

Shredded injera mixed with roasted sunflower seeds and spices—a nutty, traditional delight.

An elevated beyaynet featuring frfr, collard green, rice, and more—generous, soulful, and perfect for honoring the fast with flavor.

Macaroni cooked Ethiopian-style with a blend of spiced tomato sauce—simple, flavorful, and filling.

Crunchy dried injera revived with tender beef and berbere stew—deeply satisfying and full of nostalgic warmth.

Pasta tossed in rich tomato sauce and minced meat—a fusion of familiar and flavorful.

A delicacy of finely chopped tripe, liver, and minced beef, sautéed in berbere and seasoned butter—fiery, flavorful, and not for the faint-hearted.

A warm mix of mild beef firfir and spicy potato-beef stew—comforting and flavorful.

A colorful platter of fasting dishes—lentils, veggies, and shiro on injera. Perfect for variety and balance.

A hearty non-fasting mix of spicy firfir, fluffy rice, and tender tibs, crowned with a perfectly boiled egg. Full-flavored and satisfying.

Ethiopian collard greens paired with kocho—a rare, earthy combination rooted in Southern traditions.

A medley of fasting favorites; mild lentil stew, spicy firfir, sauteed green beans, spaghetti, collard greens, and potato stew.

A Habesha take on spaghetti, tossed with sautéed vegetables, onions, and a hint of spice—a delightful fusion of Italy and Ethiopia.

A bubbling pot of seasoned chickpea flour stew, infused with garlic and spices, served hot with warm injera—simple, rich, and deeply comforting.

A spicy-meets-mild mix of key and alcha beef firfir—perfect balance of heat and depth.

Red lentils stewed with spicy beef—protein-packed and full of flavor.

A royal Habesha feast on one plate — a hearty mix of minchet, dulet, gomen besga, spiced potatoes, and ruze. Every bite hits different.

Creamy chickpea stew paired with tangy tomato salad slightly cooked—vegan, flavorful, and satisfying.

A duo of spicy and mild potato stews—earthy, soft, and perfectly seasoned.

A homely blend of golden potatoes and classic pasta, lovingly spiced and served with injera—a perfect union of tradition and comfort.

A combo of non-fasting firfir, scrambled eggs, Ethiopian tibs, topped with boiled eggs.

Tender potatoes cooked with spiced beef chunks—a rustic, comforting classic.

Braised collard greens and creamy chickpea stew—a plant-based duo with deep Ethiopian roots.

Fasting combos

Spicy injera stir-fry paired with seasoned pasta—a fusion of traditional and modern.

Ethiopian-style pasta served with braised greens and kocho—a tasty, cross-cultural mix.

Torn injera sautéed in spiced berbere sauce—a classic Ethiopian comfort dish full of bold flavor.

Flaky, toasted flatbread torn and tossed in spiced butter and berbere served with egg and honey—a breakfast rich in flavor and tradition.