Bole Ethiopian Cuisine
Ethiopian restaurant · Como Park ·
Beef tibs, injera, honey wine, cheesecakes, veggie samplers
Beef tibs, injera, honey wine, cheesecakes, veggie samplers
"A reliable destination for rich beef tibs and injera platters, showcasing the region's strong Ethiopian culinary presence." - Stacy Brooks
"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. Opt for the vegan sampler platter, which includes house specialties like roasted beets, sauteed collard greens, and lentil and vegetable stews. Gluten-free injera is available by request, and don’t skip the honey wine." - Stacy Brooks
"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
"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
"The Twin Cities have an exceptional Ethiopian food scene — so much so that it’s hard to single out one dish among the abundance of mitmita-spiced kifto; lamb tibs stewed in rich, delectably oily red broth; plates of buttery chuko; and much more. But there’s no understating the beauty of the vegetarian sampler platter, particularly chef Rekik Abaineh’s rendition at her St. Paul restaurant Bole Ethiopian cuisine, which comes loaded with a selection of gomen (stewed collard greens), potato and carrot alicha, turmeric roasted beets, fragrant miser (simmered split lentils), and other vegetable dishes. Plus, of course, plenty of spongy, lace-like injera to scoop it all up." - Joy Summers
