Finding a place that actually feels like a home kitchen is getting harder. You know how it goes. You walk into a trendy spot in Montclair, the lighting is perfect, but the food tastes like it was designed by a committee. Mesob Restaurant Montclair NJ isn't that. It’s been sitting on Bloomfield Avenue for years, run by sisters Berekti and Akberet Mengistu, and honestly, it’s one of the few places left that hasn’t traded its soul for a TikTok aesthetic.
Ethiopian food is communal. That’s the whole point. You aren't sitting there with a fork and knife, staring at your own plate. You’re sharing. You’re tearing off pieces of injera—that sour, spongy flatbread that acts as your spoon, your plate, and your napkin all at once—and scooping up lentils that have been simmering for hours.
The Reality of Dining at Mesob Restaurant Montclair NJ
If you’ve never been, the first thing you’ll notice is the smell. It’s heavy. It’s the scent of Berbere, a spice blend that’s basically the backbone of Ethiopian cooking. We’re talking chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It’s complex. It’s not just "spicy." It’s a deep, layered heat that hits the back of your throat and then lingers.
Most people come here for the Doro Wat. It’s widely considered the national dish of Ethiopia, and at Mesob, they don’t take shortcuts. It’s a slow-cooked chicken stew, dark and rich, served with a hard-boiled egg that has soaked up all that sauce. If the sauce isn't nearly purple-black, it wasn't cooked long enough. Mesob gets the color right every single time.
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Why the Injera Matters More Than You Think
A lot of Ethiopian spots in the States cheat on the bread. They’ll mix teff flour with wheat flour because teff is expensive and hard to ferment. But teff is a gluten-free ancient grain. It’s supposed to be slightly tangy because of the fermentation process.
At Mesob, the injera has those perfect "eyes"—the little bubbles on top that trap the juices of the wats (stews). If the bread is flat and gummy, the meal is ruined. Here, it’s light. It’s airy. It’s exactly what you need to cut through the richness of the Kifto (minced beef marinated in mitmita and niter kibbeh).
Understanding the Menu Beyond the Basics
Don't just order the first thing you see. You have to understand the layout of an Ethiopian menu to actually enjoy it.
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- The Veggie Sampler: This is arguably the best deal in Montclair. You get mounds of Gomen (collard greens), Kik Alicha (yellow split peas), and Misir Wat (red lentils). It’s accidentally vegan and incredibly filling.
- The Meat Options: If you like heat, go for the Zilzil Tibs. These are strips of beef sautéed with onions, green peppers, and tomatoes.
- The Honey Wine: You’ve got to try the Tej. It’s an Ethiopian honey wine that balances the spice of the food. It’s sweet, but in a fermented, earthy way, not like a sugary dessert wine.
The sisters, Berekti and Akberet, are usually around. They grew up in Eritrea and Ethiopia, and that lineage shows in the nuances of their spices. There’s a specific way they handle the Niter Kibbeh (clarified butter). It’s infused with herbs like koseret and waidama. You can taste the difference between butter that was just melted and butter that was crafted.
What Most People Get Wrong About Mesob
People think "spicy" means "burn your tongue off." That’s not what’s happening here. The heat in Ethiopian cuisine is building. It’s a slow burn. If you’re worried about it, the Alicha dishes are your best friend. These are stews made without berbere, relying instead on turmeric, ginger, and garlic for flavor. They are mild, savory, and perfect for kids or anyone with a sensitive stomach.
Another misconception? That it’s a fast meal. It isn't. Mesob is a place where you linger. The service is friendly, but it’s paced for a long dinner. You're meant to talk. You're meant to perform Gursha—the act of feeding a morsel of food to someone else at the table as a sign of respect or affection. It feels weird the first time you do it, but by the third time, it feels like the most natural thing in the world.
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The Coffee Ceremony: Don't Skip It
If you have an extra 30 minutes, ask about the traditional coffee ceremony. Coffee originated in Ethiopia (specifically the Kaffa region), and the way they prepare it at Mesob is theatrical and aromatic. They roast the green beans right there. They grind them. They brew them in a Jebena (a clay pot). The smell of frankincense often fills the air. It’s not just a caffeine fix; it’s a ritual.
Why Montclair?
Montclair is a tough crowd. This town has everything from high-end Italian to experimental fusion. For a restaurant to survive on Bloomfield Ave for over a decade, it has to be consistent. Mesob has survived because it doesn't try to be "New American." It doesn't put kale in the Doro Wat to satisfy a trend. It stays in its lane, and that lane happens to be delicious.
The atmosphere inside is cozy. It’s got that warm, yellow lighting and traditional Ethiopian artwork on the walls. It’s great for a date, but it’s even better for a group of four. The more people you bring, the larger the silver platter (gebeta) becomes, and the more varieties of food you get to try.
Actionable Tips for Your Visit
- Park in the Crescent Deck: Parking on Bloomfield Ave is a nightmare. Save yourself the stress and just head to the garage behind the restaurant.
- Order the "Taste of Mesob": If you’re overwhelmed, this sampler gives you a bit of everything. It’s the safest bet for first-timers.
- BYOB: Mesob is BYOB, so if you want something other than Tej, bring a nice bottle of Riesling or a hoppy IPA. Both pair surprisingly well with spicy African stews.
- Wash Your Hands: Since you’re eating with your fingers, use the scented water or the restrooms before you sit down. It’s part of the etiquette.
- Respect the Injera: Don't ask for a fork unless you really, truly need one. The staff won't judge you, but you’ll miss out on the textural experience that makes this cuisine unique.
Mesob isn't just a place to eat; it's a window into a culture that values hospitality above almost everything else. Whether you're a local or just driving through Jersey, it's a stop that actually lives up to the hype.
To get the most out of your experience, aim for a weeknight visit to avoid the heavy weekend crowds and ensure you can participate in the full coffee ceremony without feeling rushed. Check their current hours before heading out, as they occasionally host private events or cultural nights that can affect standard seating. If you're planning a large group dinner, call at least 48 hours in advance to secure a table that can accommodate the traditional large communal platters.