Welcome to Nazareth, a vibrant gem specializing in authentic Ethiopian cuisine, located at 969 Bloor St W in Toronto. This small yet vibrant restaurant is capturing the hearts-and taste buds-of the Toronto food scene with its authentic Ethiopian cuisine. With a welcoming atmosphere and a diverse menu of generous platters priced around $10, it's a favorite among locals and visitors alike. Nazareth offers not only a meal but an experience that immerses you in the warmth of Ethiopian culture.
A Unique Dining Experience
As you step inside, be prepared to be greeted with the lively sounds of laughter and music-a perfect backdrop for savoring a variety of mouth-watering dishes that are both generous in portion and delightfully spiced. From the moment the food arrives, your senses come alive. The tantalizing aromas are just the beginning, as each bite reveals a meticulously crafted medley of spices that Ethiopian cuisine is famous for.
Patrons rave about their massive platters-each priced around $10-that can easily satisfy your hunger while allowing you to share the experience with friends and family. Nazareth is well-known for its incredible diversity of flavors, serving up both vegetarian and meat dishes that showcase the rich heritage of Ethiopian food.
What to Expect
However, a visit here is not without its quirks. It’s important to keep in mind that the small, bustling space can lead to longer waits-both for seating and service. Diners often comment on the patience required, with some reviews noting a delay in food preparation. Yet, as many have said, the food is unequivocally worth the wait.
The charm of Nazareth lies not just in its dishes but in its creating a communal dining atmosphere. Patrons are encouraged to interact, share, and enjoy their meals together, embodying the essence of Ethiopian food culture where communal eating and togetherness reign king. Customers recommend tipping generously, recognizing the modesty of the staff who work tirelessly in this cherished establishment.
Read also: Nazareth: A detailed overview
So, whether you are a newcomer to Ethiopian cuisine or a seasoned fan, your table at Nazareth promises a feast of flavors and a memorable experience. Come for the food, stay for the atmosphere, and be prepared for an adventure in dining that embodies the heart of Toronto's food scene! Don’t forget-cash only, and remember, the journey to culinary bliss is worth every moment spent waiting!
Atmosphere and Service
The interior is busy. There’s a lot of hanging foliage decoration, dim lighting and little natural light. The space is also quite compact and has about 20-30 seatings by my estimate. We were lucky to sit by the front windows and had a nice secluded table. Otherwise you’re within elbow reach of your neighbours and it seemed like there was always a queue of new customers eyeing your spot.
I have to admit after reading reviews my expectations for service at Nazareth were fairly low and I wasn’t surprised. We didn’t have a bad experience by far but it was slightly below par. In general the feeling was one of indifference.
I had been warned of long wait times, so two of us lined up early but their policy is to not seat without your full party. When we reached the front of the line, our last member was still parking. We were allowed to move aside and wait at the bar until she arrived and kept our place in line, which was great. Once we were seated, the wait time was long to get our order in and then longer for the food to arrive. It looked like there was only two servers working the dining area which included taking orders, bringing our dishes and clearing up.
A Look at the Menu
Prices are amazing with every dish being $10/$12 and filling enough for two people. We ordered the vegetarian combination and Kitfo. Originally we had wanted to try the chicken, but they were out for the day. I didn’t do my research before hand and did not expect the beef to be so rare (basically raw). While I enjoyed the dish, the strong herbs and hint of sour taste, it isn’t to everyone’s palate. If you’re not a fan of steak tartar, Tibs (sauteed beef or veal in seasoned butter) is a far better option.
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Of the vegetarian selection, each dish was heavily seasoned and maintained the original texture of the chickpeas, lentils and cabbage. I would say relative to Ethiopian House, the flavours at Nazareth were stronger.
The Injera Experience
The topic of Ethiopian food came up recently at a friend’s place and the majority of people were inclined against the cuisine because they didn’t like injera. The combination of the sour flavour and spongy texture was not a crowd pleaser. It would be hard to enjoy the rest of the dishes if this was the case. Like trying Japanese and not liking sushi rice.
One of the things I love about Toronto is the accessibility to international cuisine and I think everyone should take advantage of this. The possibility to try injera and see how your taste buds react is there and that’s pretty cool.
What Is Injera And Why Is It Essential In Ethiopian Dishes? - Best Eats Worldwide
Nunu Ethiopian Fusion: A Modern Twist
When a restaurant is touted to be a favourite of Jake Gyllenhaal and counts Idris Elba among its customers, I trust that the menu does not disappoint. Nunu Ethiopian Fusion restaurant is located on trendy Queen West in downtown Toronto. Owned and operated by Nunu Rampen, the restaurant is a family affair; her team consists of her husband, Chris, her sister, and daughters that jump in when needed.
Nunu’s passion for cooking began at a very early age. Her mother ran a 100-seat ‘Tej house’ serving Ethiopian Honey wine and barbecue in the town of Nazareth, Ethiopia. When she was 16 she was sent to Kenya with her uncle, a UN diplomat, to escape the Mengistu regime then in power. In Kenya, she learned to formally cook from the UN Mission chef - a Cordon Bleu-trained chef named Roma. Beyond learning French, Italian, Indian, and Kenyan cuisines, she learned the formal discipline and logistics of cooking for large groups.
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She came to Canada to help her sister Aster: a single mother who had bravely just opened the Addis Ababa - one of the first Ethiopian restaurants in the city. Together they ran the Addis with Nunu doing the cooking and Aster running the front. The Addis had a long life - almost 27 years - and essentially came to an end when Aster returned to Ethiopia to start a construction company.
For her next venture, Nunu wanted to explore a more upscale Ethiopian dining experience, so when her previous landlord offered her a space on Queen West she jumped at the opportunity. The restaurant is a labour of love -it was designed by Nunu herself - as Nunu and her husband Chris gutted and built the establishment together. Featuring an open kitchen and a simple but elegant bar, the space is a beautiful but approachable venue for newbies and long-standing lovers of Ethiopian food.
Injera (Ethiopian sourdough bread) is made in house every morning and Nunu leverages local ingredients as much as possible; during the summer much of the produce comes from the family garden in Oakville and the meat from nearby Mennonite farms. The menu is divided into ‘herbivore’ and ‘carnivore’ which reflects the way Ethiopians eat.
Ethiopian cuisine does not heavily feature desserts, so Nunu blends Western styles and ingredients with unique flavours for dishes like Moroccan Saffron Pears with homemade Ricotta, and a trifle with peaches from Two Centuries Farm in Grimsby. At Nunu’s bar, you’ll find Chris slinging New Orleans style classic cocktails.
“We would like to think that we are the first upscale Ethiopian/Northeast African restaurant in Toronto, and maybe even Canada or North America,” says Nunu.
Addressing Industry Biases
The oversight and exclusion of Black-owned restaurants on behalf of mainstream media (Restaurants Canada’s MENU included), is just one example of how the foodservice industry needs changing and needs to evolve into a more inclusive and welcoming space. On this, Nunu explains the much-needed shift in her own words: “I think the first step is to throw out the French model where the chef is a feudal overlord. This allows a lot of bad behaviour and it is not a helpful relationship. We are talking about creating a social fabric where we treat everyone with respect and love wherever we come from. This will take time and self-reflection by all of us. Lip service and faux concern isn’t going to change anything.”
It’s not just the fact that we (as an industry or even as consumers) aren’t supporting Black-owned foodservice operations, but it’s that we aren’t showing up in a beneficial or meaningful way. Nunu provides insight into this, “Avoid stereotypes. [There’s a tendency to lump] African cuisine as a single thing and speak of the Black experience as monolithic. Ethiopian food is a completely different cuisine than South African, Ghanaian, and Moroccan. The world view of an Ethiopian is very different from a Jamaican.”
This is why organizations like BLACK FOODIE are so essential to foodservice. Nunu puts it succinctly when she says, “Nothing exposes people’s most basic biases - and loves - more than food. The biases may not be racist in origin but they are powerful and they inhibit real relationships. How can you really begin to know someone if you can’t eat with them?”
“BLACK FOODIE is part of breaking down these barriers,” furthers Nunu. “For many people, there is this peculiar hierarchy in the food world where French haute cuisine is at the pinnacle and everything is somewhere below. I think the work that they’re doing is having an impact on this ideal slowly going away, and I’m hopeful that there will continue to be a growing appreciation for all cuisines, for street food, and honest artisanal things.”
Visit Nunu Ethiopian Fusion at 1178 Queen St. West in Toronto, ON.
