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  • My wife and I have been eating here since it opened. We were very excited to see Ethiopian food come to Pittsburgh. Growing up in DC we were accustomed to eating at places like Meskerem, Red Sea, and Zeds, and would eat a lot of Ethiopian food on trips to the West Coast as well. Abay is very good. The food can be fairly spicy (I like it very spicy so I usually add MitMita as well. There is a decent selection of dishes both meat and vegetarian. Having eaten here at least a dozen times, my one criticism is probably that it can be a bit inconsistent. We often order very similar dishes when we dine there, but sometimes we are surprised at what appears on our Injera. Its not that they messed up the order, just that the recipe/person doing the cooking that day seems to have changed substantially. That said, what comes out is usually tasty. The last time we went there they did not have a bar (which Tana the new Ethiopian place in town and right next door does). See my review on Tana for additional perspective. On other bulletin boards there seems to be something of a flame war going on between supporters of the two restaurants (kind of a bloods vs crips thing). I understand that there is probably some apprehension about the ability of Pittsburgh to support two Ethiopian restaurants. I think that in some ways they re-inforce each other. The more people who try the food, the more mainstream it will become. Right now there are probably a lot of people (esp. in Pittsburgh) afraid to try anything as "exotic" as Ethipian food. I am sure it was the same way with Indian food 30 years ago. Once it becomes mainstream, it won't be just for transplanted Ethiopians and Gaulois smoking English lit majors. In any case, the two restaurants offer different dining experiences and a different take on the cuisine (Abay=robust flavors and a bit more oil, Tana=more mild (sometimes too mild, and less oil). Neither is patently superior to the other.
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