There Are 616 Ethiopian Restaurants in the U.S : A State-by-State Breakdown

Ethiopian cuisine has firmly established its presence in the United States over the past few decades. Known for its flavorful wot (stews) served atop injera – a tangy, spongy flatbread made from the grain teff that doubles as both plate and utensil 0 – Ethiopian dining offers a unique communal experience. Diners traditionally share a large platter, tearing off pieces of injera to scoop up bites of richly spiced meats, lentils, and vegetables. The first Ethiopian restaurant in the U.S. opened in 1966 in Long Beach, California 1, marking the beginning of Americans’ introduction to this ancient cuisine. Since then, Ethiopian restaurants have spread to numerous cities across the country, becoming beloved establishments in many urban dining scenes.

Growth of Ethiopian Restaurants

The growth of Ethiopian restaurants in America closely follows patterns of immigration and cultural exchange. Significant Ethiopian immigration began in the 1970s, especially after political upheavals in Ethiopia, leading to growing Ethiopian-American communities in cities like Washington, D.C., Los Angeles, and New York 23. Washington, D.C. and its surrounding areas in Virginia and Maryland now host the largest Ethiopian community outside of Africa 4, and Ethiopian cuisine has been a fixture of the D.C. dining scene since the late 20th century 5. As these communities grew, enterprising restaurateurs opened eateries to serve familiar foods to the diaspora and introduce the cuisine to curious locals. What started as a handful of restaurants in the 1960s and 1970s has expanded dramatically: a few years ago there were roughly 350 Ethiopian and Eritrean restaurants nationwide 6, and recent counts indicate there are about 616 Ethiopian restaurants across the United States as of January 2025 7. This represents a remarkable rise in visibility, although Ethiopian cuisine still remains less ubiquitous than some other international cuisines (for context, those ~350 Ethiopian restaurants were fewer than the number of Chinese restaurants in New York City alone) 8. The expansion continues steadily, with more cities each year getting their first Ethiopian restaurant 9 as awareness of the cuisine spreads.

State-by-State Breakdown

Ethiopian restaurants are not evenly distributed across the U.S. — some states boast dozens of establishments, while others have none. The table below provides a state-by-state breakdown of the number of Ethiopian restaurants in each state (and the District of Columbia). This data is current as of early 2025 and illustrates where Ethiopian cuisine has gained the strongest foothold. Notably, a handful of states (marked with 0) do not yet have any Ethiopian restaurants, highlighting areas where enthusiasts still have to travel out of state to enjoy this cuisine 11.

Source: Aggregated counts of Ethiopian restaurants by state, January 2025 .
Note: Seven states – Arkansas, Delaware, Montana, New Hampshire, Rhode Island, West Virginia, and Wyoming – have no Ethiopian restaurants as of this data 13.

Key States with the Highest Concentration

As the table shows, Ethiopian restaurants thrive in certain key states and metro areas. California leads by sheer number, with about 88 Ethiopian restaurants spread across its major cities (from Los Angeles to the Bay Area) 14 . However, the highest concentration is arguably in the Washington, D.C. metropolitan region. The District of Columbia alone counts 33 Ethiopian restaurants 15, and when combined with its neighboring states (Virginia has 50 and Maryland 40) 16 , this area is a true stronghold of Ethiopian cuisine. This correlates with the region’s large Ethiopian immigrant population – the D.C. area is home to the largest Ethiopian community outside of Ethiopia itself 17 , often earning parts of D.C. nicknames like “Little Ethiopia.” Other states with notably high counts include Texas (~55 restaurants, anchored by communities in cities like Dallas and Houston) 18 , Washington State (43, mostly in Seattle and vicinity) 19, and Georgia (31, largely in the Atlanta area) 20 . New York also boasts around 31 Ethiopian restaurants 21, primarily in New York City, reflecting the diverse dining scene of the metro area.

Several other pockets of the country have become hubs for Ethiopian food. For instance, Minnesota (30 restaurants) 22 has a significant Ethiopian and East African community in the Minneapolis–Saint Paul area. Nevada, despite its smaller population, hosts 17 Ethiopian restaurants 23 — many of them in Las Vegas, which is known to have a surprisingly vibrant Ethiopian dining scene 24. States like Colorado (29) and Oregon (12) have seen growth as cities like Denver and Portland embrace the cuisine. In general, states with larger Ethiopian-American populations or cosmopolitan food cultures tend to have more restaurants. Besides the D.C. area and California, other notable Ethiopian cuisine hubs include the Seattle-Tacoma region, the greater Los Angeles area, the Dallas-Arlington area, and the Atlanta metro 25 – all places where Ethiopian communities and adventurous eaters support a thriving restaurant scene.

Why Ethiopian Cuisine is Gaining Popularity

The rising popularity of Ethiopian restaurants in the U.S. can be attributed to several factors. Food lovers are drawn not only to the delicious flavors but also to the distinctive dining style and cultural experience that Ethiopian cuisine offers. Below are some key reasons why Ethiopian food has been gaining a wider audience:

• Unique communal dining experience: Eating at an Ethiopian restaurant is often a social event. Diners share one large platter and eat with their hands by scooping stew-laden injera. This intimate, communal style of dining creates a fun and engaging atmosphere that many Americans find memorable and enjoyable 26 .
• Rich flavors and spices: Ethiopian dishes are layered with spices and slow-cooked flavor. A key ingredient is the spice blend berbere – typically containing chili peppers, garlic, ginger, basil, fenugreek, and more – which gives many dishes a fiery complexity 27. For those who love bold, hearty cuisines (akin to Indian or Middle Eastern flavors), Ethiopian food offers a new palette of tastes to explore.
• Health and dietary appeal: Ethiopian cuisine happens to be very vegetarian- and vegan-friendly due to religious fasting traditions that emphasize plant-based dishes. Staples like lentils, chickpeas, vegetables, and the grain teff (used to make injera) are packed with nutrients. Teff is a gluten-free “super grain” rich in iron, fiber, and protein. These wholesome ingredients cater to modern health-conscious diners and those with dietary restrictions 28 . In an era when many people seek out high-protein grains and vegan protein sources, Ethiopian food fits the bill.
• Affordability and generosity: Ethiopian restaurants have a reputation for offering generous portions of hearty food at reasonable prices. Historically, in cities like Washington D.C., going out for Ethiopian has been a go-to option for a satisfying, inexpensive meal 29. Sharing a large combo platter among friends or family is not only enjoyable but cost-effective, providing great value for the money.

Another factor is the increasing curiosity and openness of American diners to try global cuisines. As Ethiopian restaurants win accolades in local food communities (some have even been featured on food travel shows or earned top ratings on review sites), more people are encouraged to give the cuisine a try. Word-of-mouth and cultural festivals have also introduced Ethiopian food to new audiences. Many first-timers quickly become fans after experiencing the coffee ceremonies, the unique spices, and the warm hospitality often found in Ethiopian establishments.

Challenges and Future Outlook

Even with the growing popularity, Ethiopian restaurants in the U.S. face certain challenges as they continue to flourish:

• Cultural barriers and awareness: For many Americans unfamiliar with Ethiopian cuisine, the idea of eating stew with one’s hands using injera can be outside their comfort zone. The unique sour taste of injera and the aromatic berbere spices are acquired tastes for some. This unfamiliarity can be polarizing30, meaning Ethiopian restaurants often have to educate new customers and ease them into the dining style (for example, by providing utensils on request).
• Niche presence: While major cities have embraced Ethiopian food, it remains less widespread in smaller towns and certain regions. Compared to cuisines like Chinese, Italian, or Mexican, Ethiopian cuisine is still a niche in America. In fact, not long ago, all the Ethiopian/Eritrean restaurants in the country combined were fewer than the number of Chinese restaurants in New York City alone 31. This means there’s room to grow, but also that Ethiopian restaurants may struggle with limited mainstream familiarity outside urban centers.
• Business challenges: Running any restaurant is tough. Around 25% of new restaurants fail within their first year, and about 60% close by their third year 32. Ethiopian restaurants are no exception to these industry pressures. They face rising rents, competition (not only from other Ethiopian places but all dining options), and the challenge of sourcing specialty ingredients like teff and spices (though domestic suppliers have improved in recent years). Ensuring consistent quality and attracting repeat customers in a competitive food market requires significant effort.

Looking ahead, the outlook for Ethiopian cuisine in the U.S. is optimistic. The steady growth in the number of restaurants indicates a widening customer base and increasing interest. As noted, more cities each year are getting their first Ethiopian restaurant, filling gaps on the American culinary map 33. This trend suggests that the cuisine is gradually spreading beyond the initial hubs. Additionally, Ethiopian restaurateurs and second-generation Ethiopian Americans are adapting and innovating to broaden the cuisine’s appeal. In Washington D.C., for example, some have launched fast-casual Ethiopian eateries aimed at making the food more accessible to a general audience. These modern approaches retain traditional flavors but offer options like injera rolled up as wraps, or meals served with alternate bases like rice and bread, and provide cutlery for those who prefer it. Such innovations can introduce Ethiopian food to customers who might be hesitant about the traditional style, without losing the essence of the cuisine.

Furthermore, the cultural significance of Ethiopian cuisine – from the ritual of the coffee ceremony to the idea of gursha (feeding someone else with your hand as a sign of friendship) – provides rich storytelling opportunities that restaurants can use to engage diners. Many Ethiopian restaurants double as community centers for immigrants and a bridge for cultural exchange with Americans. This dual role helps build a loyal patronage that extends beyond just the food.

In terms of future outlook, expect to see Ethiopian cuisine becoming an even more familiar part of the American food landscape. Key metropolitan areas will likely continue to support a high concentration of Ethiopian eateries, and we may see more Ethiopian food trucks, fusion concepts (imagine Ethiopian spices with Western dishes), and inclusion of Ethiopian dishes on mainstream restaurant menus. The seven states that currently lack Ethiopian restaurants are potential frontiers – as interest grows, entrepreneurs may seize those opportunities. With its bold flavors, healthy ingredients, and communal charm, Ethiopian cuisine is well-positioned to captivate more Americans in the years ahead. In short, what started as a niche offering mainly for diaspora communities has blossomed into a cuisine that enriches the diverse tapestry of American dining, with a promising road forward.