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Nov 8, 2013 09:46 AM

Is Ada's a BYOB?

Going to have some more Ethiopian food tomorrow night and wondering if we can bring beer.

Anyone know?

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  1. I *think* I remember people had wine there last time we went. You could always call to check. :)

    Man, I gotta get back there one of these days.. that was some good stuff!

    1. Yes it is, I've brought wine there quite a few times.

        1. re: Tapas52

          Definitely is. Please let us know how you like it. I have been twice and have yet to get the Ethiopian food. For everyone's info, the Ethiopian is only served thurs, fri and sat.

          1. re: corvette johnny

            I've been meaning to get to this place. How is the mofongo? I've been craving a good mofongo for a while.

            Is it a husband / wife team? One being from Ethiopia and the other from DR? One of the most interesting mixes of cuisines I've heard of under one roof and it sounds awesome on paper.

              1. re: equal_Mark

                I wonder how and why they learned to cook food of the Dominican Republic. I know there is a historical link between parts of Africa and parts of the Caribbean, but this just gets more interesting. Plus, I've mainly had mofongo from Puerto Rico. Anyone know the difference between mofongo from PR vs. DR?

                Hopefully, I'll get all of my answers when I visit them, but thought I would ask if anyone happened to have the inside scoop. I'm sure there is a great story behind this place.

                1. re: LifeGeek

                  Mark can elaborate, but from what he told me the old owner, who I think is Ada, taught the Ethiopian couple the art of Dominican cuisine.

                  I had a little mofungo there (tried my wife's and thought it was OK.) It tasted like the dishes in PR to me. I have never been to DR so I can't comment on that style, but to me it seemed similar. For your info I did like the pernil there and I wasn't blown away by the shrimp dishes. Skirt steak was ok but so far the pernil has been the best. I still havent had the Ethiopian but it is on my list.

                  1. re: LifeGeek

                    It started with a Dominican guy named Diaz that started out with a restaurant down in Avon about a dozen years ago. He closed there and moved to Asbury Park, then sold that to some familiy and opened up on Broadway in LB as Diaz Latin Flavor.

                    He decided to sell again about the same time an Ethiopian lady from the mid Atlantic area was interested in changing careers, and was willing to let Diaz teach her to cook Dominican cuisine to start. Her husband Muller is there to help in the evenings when he's not out during regular days or occasional extended bouts of disaster relief working for JCP&L...

                    She is more than happy to chat about the details over either Dominican or Ethiopian cooking, though of late there seems less and less time away from the stove. A late lunch during the week is the best time to stop in for a bite to eat and animated conversation about pretty much anything...

                    1. re: equal_Mark

                      Awesome! Thanks guys for the information. I look forward to trying out both cuisines they offer. I never pass up the chance for some good pernil.

                      1. re: LifeGeek

                        If anyone here remembers the food Diaz was putting out it was far superior to Ada's.

                        Honestly the latin side of Ada's menu is pretty average - I'd go as far as to say average at best. Something was definitely lost when Ada took over, and I've not had a single latin meal at Ada's that's really come close to matching Diaz's. His beans, in particular, were crack-level delicious and addictive. And don't even get me started on Ada's can't a guy just get a decent bowl of mondongo somewhere around here? I haven't had her pernil but so far the only standout on her latin menu are the empanadas, which are awesome every time.

                        No matter, her ethiopian food is amazing and makes her one of the best chow destinations in our area IMO.

                        1. re: joonjoon

                          The one thing ADA puts into her cooking a a BIG Spoon of LOVE and thats enough for me.