Bole Ethiopian Cuisine
Ethiopian restaurant · Como Park
1341 Pascal St, St Paul, MN 55108
Highlights
Bolé Ethiopian Cuisine serves rich, spicy stews and pillowy injera in a cozy spot near Como Park, perfect for sharing with friends.
Bolé Ethiopian Cuisine serves rich, spicy stews and pillowy injera in a cozy spot near Como Park, perfect for sharing with friends.
"Chef and owner Rekik Abaineh started anew in St. Paul’s Como neighborhood in 2021 — her restaurant Bolé Ethiopian Cuisine, originally on University Avenue, burned down in the social uprisings following the murder of George Floyd. Abaineh wasted no time firing the ovens, dishing up her rich, berbere-spiced beef tibs and rolls of spongy, lace-like injera. Everything from the fried tilapia to the hearty veggie sampler is remarkable — but the key to a perfect meal at Bolé is a glass of honey wine and a slice of cheesecake." - Eater Staff
"Located just west of Como Park, Bole Ethiopian Cuisine has helped Saint Paul maintain its reputation for top-tier Ethiopian food since Rekik Meratsion and Solomon Hailie relaunched it in the neighborhood in 2021. Among the house specialties are injera rolled with vegetarian fillings like red lentils, yellow split peas, or ground chickpeas. Don’t skip the honey wine." - Justine Jones, Eater Staff
"Features veggie samplers with injera, lean beef zil zil tibs, and tiramisu." - Justine Jones
"Chef Rekik Abaineh started anew in St. Paul’s Como neighborhood in 2021 — her restaurant Bolé Ethiopian Cuisine, originally on University Avenue, burned down in the social unrest of 2020. Abaineh wasted no time firing the ovens, dishing up her rich, berbere-spiced beef tibs and rolls of spongy, lace-like injera. Everything from the fried tilapia to the hearty veggie sampler is remarkable — but the key to a perfect meal at Bolé is a glass of honey wine and a slice of cheesecake." - Justine Jones, Ali Elabbady
"When it’s time for a casual group meal, bring everybody to Bole for pillowy pieces of injera made for scooping up different stews. The table should split the golden-fried beef sambusas before getting to work on the meat combo: spicy doro wat with tender drumsticks, sega wat that’s just as rich but made with chopped beef, and yebeg alicha that has a nice turmeric-garlic flavor on every chunk of lamb. The combo also comes with a chef’s selection of three vegetarian dishes, like yellow split peas or green beans, to balance out the proteins. An extra side of injera is a must, so you don’t harbor a grudge against the friend who ate the last piece of spongy bread." - stacy brooks
