Review
Named after the iconic woven tables that hold the communal platter for Ethiopian meals, Mesob offers the unique flavors of Ethiopian cuisine in a stylish space.
Injera Platter
Mesob stands out among the ethnic delights of Montclair’s Bloomfield Avenue. Two storefronts up from Costanera, around the corner from Epernay, Mesob is richly decorated with dark wood tables, exposed brick walls and striking Ethiopian textiles on display. The dining room is upscale, the food is unique, and the owners and staff are happy to guide newcomers.
Ethiopian food has something for everybody, with meat and vegetarian dishes that can be spicy or mild. Try the delicate, flaky Sambussas (beef or lentil “samosas”) as an appetizer. The centerpiece, platter and utensil for an Ethiopian meal is the sourdough Injera. Mesob’s injera is light and tangy – the perfect crepe-like texture to grab some stew off the platter and pop it in your mouth. Chicken, lamb or beef is offered as Tibs (sauteed in a tomato-based sauce), as Aletcha Wat (mildly spiced stew), or as Key Wat (spicy stew). Each entree comes with two vegetable sides and two injeras for scooping up the food.
New Jersey's Best Injera?
Our favorite side dishes were the Ingudai Tibs (sauteed portobello mushrooms) and the Ye’shenbra Assa (chickpea biscuits in a spicy sauce). Kitfo (raw beef with herbed butter and spices) is a must for steak tartare fans. All the entrees are served on a round, flat injera platter. If you like the sauce, tear off and eat a piece of the sauce-soaked platter.
Our server helpfully suggested which dishes would be best for the kids – less spice – and served the kids’ portions on a separate injera platter just for them. Mesob is one of only four Ethiopian restaurants in New Jersey. It is well worth a visit to try one of the world’s most unique cuisines.
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