Meski

Meski is built on a direct culinary connection between Ethiopia and the Afro-Caribbean diaspora. The entire concept explores the common ground between the Dominican heritage of Executive Chef Nelson German and the Ethiopian culture of his partners, whose family opened one of the first Ethiopian restaurants in the Bay Area over 40 years ago. The restaurant itself occupies a corner building in the Mission District, with a dark, two-floor interior that feels intimate and vibey. A massive pillar wrapped in interwoven plants and dotted with African masks runs between the two levels, anchoring the space. The lighting is kept warm and low, and there’s usually a soundtrack of smooth beats and Latin music in the background. If you have a reservation, you’ll likely be directed to the downstairs lounge to wait. The menu is a thoughtful fusion of family recipes, marrying bright Afro-Latin flavors with Ethiopian spices and serving many dishes on traditional injera. You’ll find appetizers like sambusas made from yuca with berbere-spiced beef, or mains like a T-bone steak with a berbere-coffee rub and a rich oxtail pasta called Rabo Encendido Casarecce. Even the traditional vegetarian Yetsom Platter is modified, with braised collard greens and lentil stew served alongside habichuelas. For a larger group, a massive Tomahawk steak is designed for sharing. The cocktails follow the same idea, incorporating tropical and Ethiopian ingredients. That means a piña colada might have a subtle pepper spice, a margarita could have a rim seasoned with spicy Ethiopian pepper, or you could get a Buna Martini, the house version of an espresso martini.