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The three-year-old restaurant will reopen with a full bar and coffee ceremony stage this fall
After more than three years drawing diners to a warm, bright space on Broad Street for Ethiopian cuisine, acclaimed New Orleans restaurant Addis Nola is moving, and transitioning into a new destination that will open this fall on Bayou Road, says co-owner Prince Lobo.
Lobo, who serves as the restaurant’s general manager, his mother, founder Dr. Biruk Alemayehu, and chef Jaimito “Jaime” Lobo announced the move to 2514 Bayou Road on social media this week, saying they were “ready to take it to the next level,” in a space with room for a full bar and coffee ceremony stage, where they’ll roast Ethiopian coffee live during service. The restaurant’s traditional Ethiopian coffee ceremony has become a signature part of service on Broad Street, during which Lobo or another staff member roasts beans over a flame at a small station in the center of the dining room before bringing the skillet around and wafting the scent for customers seated at tables.
Lobo tells Eater they’re moving to what he calls the new Black Wall Street of New Orleans, “A beautiful corridor of successful business, and us moving there is a notice from Bayou Road to the world.” Addis Nola remains open at the moment on Broad Street, Lobo says, while they “transition into another concept” at the new location. Lobo says they’ll mark the opening with a grand opening block party and festival.
A post shared by Addis Ethiopian Kitchen (@addisnola)
Dr. Biruk, a professor at Southern University at New Orleans, and family opened Addis Nola at 422 S. Broad Street in March of 2019, “to give New Orleans that love of Ethiopia through her traditional recipes, authentic culture, and motherland vibes,” Lobo says. Serving a menu of stews and stir fry; sambusas and kitfo; and specials like whole fried red snapper, it was a hit quick, gaining acclaim and loyal customers, particularly for its vegan Monday. It added to a small number of Ethiopian offerings in the city, which at the time was mostly limited to Cafe Abyssinia and some menu items at Bennachin, and became a frequent presence at local festivals and events.
Chef collaborations with popular spots like Marjie’s Grill and Turkey and the Wolf and partnerships with organizations like Turning Tables, a bar training program for Black and brown hospitality professionals in New Orleans, will continue at the new location when it opens this fall, says Lobo.
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