Ghenet Ethiopian Restaurant (Ethiopian Yellow Pages) Our customers often ask, what is Ghenet. Ghenet means paradise or heaven. Since angels are in heaven, we adopted the phrase “where angels eat”.
The founder of Ghenet, Yeworkwoha Ephrem, was born and raised in Addis Abeba, Ethiopia. Ethiopia with its diversity exposed her to an assortment of culinary techniques and flavors. She has visited the four corners of the country, lived in the Middle East, traveled in Asia, Europe and South America. Ephrem often says that she wants to offer Ethiopia to her customers representing her restaurant as a hybrid of the culture, language, art and true flavors. She moved to New York City in the late 70’s and celebrated the flavors of New York by discovering the spice markets in little India, meat market that used to be on the West Side, Veniero’s for pastries, Katz for pastrami and running to Astoria for authentic Gyros.
Ghenet was established in SOHO February 1998, now closed. The second location in Brooklyn opened in 2007 and June 2018 Ghenet crossed the Hudson to North Bergen, NJ. Twenty years later we are still dedicated to serving the NY/NJ area the best Ethiopian food.
“Finally, we have Taylor, Axe, and Oscar Langstratt (the owner of that solar panel in Africa company played by Mike Birbiglia) celebrating with a bit of Ethiopian food at Ghenet on the edge of Park Slope and Gowanus.”
“Ghenet bills itself as the place “Where Angels Eat.” That might well be the case, as the transcendent cuisine attests. This Brooklyn outpost has a funky, cozy dining room and serves especially wonderful kitfo, doro wett (chicken), atkelt wett (cabbage, potato, and carrot), and gomen (collards). If you can’t choose, they also offer combination platters. Who knows—you might have wings by the end of your meal!” NYC’s City Guide
“Ghenet is different. This pleasant restaurant, which opened recently in Little Italy, is sort of an Ethiopian restaurant with training wheels, offering a genial introduction to the pleasures of the cuisine. Each dish, from engouday tibs to denetch wat, is explained on the menu in English.” The New York Times