Since 2009
A kitchen carriedfrom Asmara
Asmarina began as Sunday cooking for a handful of families who missed home. Word moved faster than the pots could — first a market stall, then a counter on Highland Avenue, then a dining room that stays loud until closing.
We still grind our own berbere, still ferment teff for three days before it becomes injera, and still roast coffee in small batches at the front of the room so the whole block can smell it.
What started as a deli case now feeds weddings, memorials and offices across the region. The recipes have not changed. Only the size of the table.
15
Years on Highland Ave
3 days
To ferment our teff
600+
Events catered
The people
Our kitchen is run by three generations of the same family, alongside cooks who learned these stews in their own mothers' kitchens. Everyone who works here eats the same lunch at two o'clock, together, off one platter.
