W
ithout having to stray from the comforts of uptown San Diego, eager diners can satiate their palates with seasoned vegetarian dishes as well as an impressive offering of authentic East African cuisine at Muzita Bistro, located in the very heart of University Heights. Muzita’s storefront blends in quietly amidst its suburban neighborhood yet the generosity of the Woldemichael family, who own and operate Muzita, radiates from their front patio. The bistro embodies a commitment and sense of responsibility to community and to local resources, which offers a true glimpse of their rich Abyssinian heritage. They use locally grown produce and sustainably raised meats, offering a nourishing menu that sustains both the customers who enjoy it and those who cultivate it. I sampled an assortment of incredibly fresh-tasting dishes: beggie kilwa, a tender lamb sautéed in fresh herbs and Serrano chilis; tsebhi dorho, a sweet, braised chicken served with hard-boiled eggs; and alitcha atakilti, a pungent mixture of cooked cabbage, potatoes and carrots riddled with ginger and onions. To me, Muzita offers a well-rounded experience of honest, inspired food and thoughtful care for their guests. For venturesome foodies willing to explore beyond the familiarity of University Heights, Red Sea Restaurant on University Avenue provides a picturesque international gathering place. Centrally located, its brightly colored Art Deco façade welcomes not only East Africans who enjoy the traditional flavors and culture of home, but also other locals of varied ethnicities to mingle together over delicious feasts and indulge in the warm hospitality of the owner, Yeshuma Kibret.
Above: Tsebhi dorbo eaten with injera (bread) at Muzita Bistro. Below: Meal at Red Sea Restaurant.
During the middle of the day, Red Sea is a quiet escape from the bustle of the its surrounding urban landscape, with aromas of sizzling Berbere spice, freshly roasted coffee and incense wafting about the dining lounge. What intrigued me beyond the caliber of their food was the way the atmosphere transforms into an active cultural hub as night falls: tables fill up with smiling faces while music and loud conversations percolate throughout the restaurant. I tasted a remarkable difference in the spice and complexity of flavors in dishes such as the awaze tibs, a tender beef dish seasoned in a fragrant red pepper paste; or hamli, a creamy blend of cooked spinach and collard greens. The food triggered that sense of “other” for me, the type of sentiment I find when I visit foreign countries and immerse myself in cultures that contrast with my own, leaving me wanting to further explore these unique restaurants that give San Diego its universal flavor. Britta Turner strings together farmers, foodies, yogis, chefs, artists and the like. A writer and yoga teacher in San Diego, she weaves her whimsical story together in colorful words and playful movements. Find out more at brittarael. com or follow her journey at thegranolapath.tumblr.com.
20
edible San Diego
summer 2013
Muzita offers a well-rounded experience of honest, inspired food and thoughtful care for their guests.