"The chef and owner is Nardos Alemu, who used to run a restaurant living back in Ethiopia. The interior is warm and inviting, with tables along the wall and a small setup for coffee preparation. There's a bar toward the back with counter seating and TV viewing, where patrons can sip iced tea or Ethiopian beers like Meta and Habesha."
"With its early hours, the restaurant caters to a breakfast crowd with dishes like enkulal firfir (scrambled egg mixed with injera and spiced sauce) and ful, a vegan preparation of slow-cooked fava beans with garlic and spiced oil. Adventurous diners might try the dulet for breakfast—minced liver and beef sauteed with onions and spice powder."
"A popular item on the lunch/dinner menu is the Nardi Special, a heaping sampler of meat and vegetable dishes with injera. Vegetarians will find several options here, including a Veggie Agelgil combo with lentils and collard greens—it can be made vegan without clarified butter. There are lamb and beef tibs, gored gored and kitfo (minced lean beef and butter, traditionally served raw)."
Nardi Restaurant opened in February at 3415 Telegraph Ave. in Oakland, operated by chef and owner Nardos Alemu, who previously ran a restaurant in Ethiopia. The warm interior features wall seating, a coffee preparation area, and a bar with counter seating serving Ethiopian beers and iced tea. The menu spans two pages with breakfast items like enkulal firfir, ful, dulet, genfo, and bula, alongside lunch and dinner options including the Nardi Special sampler, vegetarian combos, lamb and beef tibs, and fusion dishes like Ethio-Italian pasta. The restaurant operates daily from 8 a.m. to 10 p.m.
Read at www.mercurynews.com
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