Flavors from Afar

"Note: Flavors From Afar has closed its Fairfax location, but plans to reopen in East Hollywood in 2024. “It’s all been done before”—a line from a hit song by 90s Canadian alt-rock group Barenaked Ladies and something most of us have probably thought walking into an LA restaurant. There are only so many hanging vines, cursive neon signs, and servers updating their iMDB page while you order before it all becomes one gigantic blur. So when you need a break from that monotony, here’s a prescription: go to Flavors From Afar.  Part restaurant, part chef incubator, part community non-profit, this tiny cafe in Little Ethiopia is one of the most objectively unique and memorable places to eat in the city. But it’s not just memorable because it’s different, it’s memorable because the food is great, too.  Though Flavors From Afar in some ways bends the definition of what it means to be a restaurant, this is still a regular brick-and-mortar with regular weekly hours. They offer lunch and dinner service, and reservations are available, too—something we recommend as the cozy, tchotchke-filled space fills up nightly with dates sharing steamy Syrian stew and friends passing around Afghan dumplings and towering plates of Palestinian maqluba. It’s also a place where you can continuously go back and have a completely different experience. Each month, Flavors hosts a guest refugee chef who builds a menu highlighting traditional dishes from their culture. Past menus have featured food from Venezuela, Egypt, Senegal, Chechyna, Lebanon, Eritrea, Haiti, Kenya, and Navajo Nation, to name a few. On top of that, 40% of each bill is donated to the , a non-profit (started by Flavors’ founder) that organizes opportunities and resources for immigrants, refugees, and asylum seekers in Southern California.  If you’re anything like us, you’re probably wondering if you’re even a good person in comparison to those running Flavors. It’s a valid question, but what we can say is the staff here are more than just servers and hosts, they’re educators. Whether it’s your first time or your fourth time, they’ll happily walk you through the menu, explain the restaurant’s overarching mission, and detail exactly where your money is going. It’s a process designed to answer any questions or curiosities you probably walked in with, clearing the way for the main attraction: the food.  The bulk of the menu here changes monthly (their is a great place to keep up-to-date), but there is a section of the menu that largely stays the same. Called the “classics,” it’s a highlight reel of popular dishes from previous guest chefs. Here you’ll find decadent Haitian short ribs, a prehistoric-sized lamb shank smothered in Egyptian gravy, and an Indo-Fijian pooja plate, a technicolored platter of stewed lentils, spicy jackfruit, and butternut squash. We recommend picking a few dishes from this section (for us, that’d be the Somali chicken fried rice and Kenyan tilapia pan-fried in coconut), then filling out your order with whatever catches your eye from the monthly menu.  When your table is filled up with dishes from four or even five different continents, you’ll know you’re doing a meal at Flavors From Afar right. And if you’re fearing a competition of spices given such geographic differences, don’t. There’s a hearty, homestyle warmth to the cooking here that makes every dish taste like it’s coming from the same pot. It’s a simple concept, but one that’ll have you planning out your next meal here before the current one’s done. And how many times have you done that before? " - Brant Cox

"A kitchen on a mission, Flavors from Afar works with refugees, asylum seekers and immigrants to highlight recipes from their native countries. Eritrean, Lebanese, Navajo, Guatemalan, Haitian – the rotation is constant, and the culinary reach of the effort is vast. A recent feature on Indo-Fijian cuisine included a creamy onion and coconut milk stew followed by a finely spiced goat pulao enlivened with cardamom, cloves and star anise. This is authentic homestyle cooking in the best of ways, a spotlight on undiscovered talent and a striking reminder of the many flavors the world has to offer. A portion of proceeds benefit the Tiyya Foundation, which supports immigrants and displaced Indigenous communities." - Michelin Inspector

"Eritrean cuisine is similar to its neighbor Ethiopia, but it isn’t as widely available in LA. Enter Flavors from Afar in Little Ethiopia, a cafe extension of the nonprofit Tiyya Foundation. The cafe rotates menus from different refugee chefs, including one from Eritrea. The Eritrean menu only pops up every few months and includes a vegetarian hash with curry powder (alicha) and a braised lamb shank stew with tomatoes and spices. Flavors from Afar also rotates menus from Somalia, Egypt, and soon, Kenya." - Fiona Chandra, Eater Staff

"A kitchen on a mission, Flavors from Afar works with refugees and asylum seekers to highlight recipes from their native countries over the course of a month. Eritrean, Lebanese, Navajo, Guatemalan, Haitian – the rotation is constant, and the culinary reach of the effort is vast." - The MICHELIN Guide

"A kitchen on a mission, Flavors from Afar works with refugees and asylum seekers to highlight recipes from their native countries over the course of a month. Eritrean, Lebanese, Navajo, Guatemalan, Haitian – the rotation is constant, and the culinary reach of the effort is vast." - The MICHELIN Guide