AUTHENTIC ETHIOPIAN

HOUSE OF TADU

Our New Mission Bay Location

OPEN FOR TAKEOUT AND DELIVERY ONLY DURING COVID-19

MENU

Appetizers

Sambussa

$7.50

Thin flaky dough stuffed with your choice of lentils or ground beef spiced with different onions and peppers served with tomato based spicy dip. 4 pcs.
Timatim Fitfit

$8.50

This cold dish has diced tomatoes, onions and spicy berbere with pieces of injera and tossed in our special house salad dressing. Vegetarian, Vegan
House Salad

$6.50

Green leaf lettuce salad with tomatoes, jalapeños, and onions tossed in our special salad dressing. Vegetarian, Vegan
Kitfo Wrap

$9.50

Ground beef sautéed with Tadu’s special homemade butter and spices wrapped with injera and ayib cheese -served medium rare.
Buticha Salad Platter

$8.50

Ground chickpeas, peppers, garlic, and onions salad over lettuce served with injera.
Azifa Salad

$8.50

Brown lentil, peppers, and onions salad over lettuce, served with injera.

Veggie Entrées

All served with salad, azifa and buticha.
Gomen

$11.50

Fresh collard greens sautéed with onions, garlic, and jalapeños.
Alicha Tikil Gomen

$11.50

Fresh Cabbage, potatoes, and carrots cooked with turmeric sauce of onions, garlic, and ginger.
Misir Wot

$11.50

Spicy Split lentil sauce made with berbere, onions, garlic, and ginger.
Shiro Wot

$13.50

Ground chickpeas and berbere cooked with onions, tomatoes, and garlic.
Kik Alicha Wot

$11.50

Chickpeas cooked with mild turmeric, onions, garlic, and jalapeños.
Key Sir

$11.50

Fresh beets and potatoes cooked with onions, tomatoes, garlic, and jalapeños.
Salad

$8.50

Green leaf lettuce salad with tomatoes, jalapeños, and onions Topped with ayib cheese and buticha salad tossed in Tadu’s special house dressing.
Add Chicken

$4

Add Beef

$5

The Tibs Plates

Served with salad and a choice from misir wot, kik alicha, gomen, alicha tikil gomen, or key sir.
Beef Tibs

$14.50

Cubed beef sautéed with onions, jalapeños, and tomatoes sautéed with special Tadu berbere based spices.
Chicken Tibs

$12.50

Cubed chicken sautéed with onions, jalapeños, and tomatoes sautéed with special Tadu berbere based spices.
Lamb Tibs

$15.90

Cubed lamb sautéed with onions, jalapeños, and tomatoes sautéed with special Tadu berbere based spices.
Tofu Tibs

$11.50

Cubed tofu sautéed with onions, jalapeños, and tomatoes sautéed with special Tadu berbere based spices.
Mushroom Tibs

$11.50

Cubed mushroom sautéed with onions, jalapeños, and tomatoes sautéed with special Tadu berbere based spices.
Eggplant Tibs

$11.50

Cubed eggplant sautéed with onions, jalapeños, and tomatoes sautéed with special Tadu berbere based spices.
Regular Kitfo

$14.99

Ground beef mixed with homemade butter and spices. Cooked rare, medium rare, or well done. Served with Ayib- cheese, gomen and salad.
Special Kitfo

$15.50

Ground beef mixed with homemade butter and spices, with onions and jalapeños. Cooked rare, medium rare, or well done. Served with Ayib- cheese, gomen and salad.
Kitfo Sandwich

$12.50

Ground beef mixed with homemade butter and spices. Cooked rare, medium rare, or well done. Served with Ayib- cheese , gomen and salad.
Firfir - Beef Berbere Banatu

$14.50

Small pieces of injera tossed in beef berbere, based sauces cooked with tomatoes, onions, garlic, and ginger. Served with salad, azifa, and buticha.
Firfir - Lamb Alicha Banatu

$14.50

Small pieces of injera tossed in lamb Turmeric based sauces cooked with tomatoes, onions, garlic, and ginger. Served with salad, azifa, and buticha.
Firfir - Vegetarian Banatu

$13.50

Small pieces of injera tossed in veggie/chickpea based sauces cooked with tomatoes, onions, garlic, and ginger. Served with salad, azifa, and buticha.

Tadu's Specialty Entrées

All served with salad, azifa, and buticha.
Vegetarian Combination

$15.90

Sampler plate of kik alicha wot, misir wot, gomen, alicha tikil gomen, and key sir wot.
Minchet Abish Wot

$14.50

Ground beef and bereber sauce flavored with garlic, ginger, onions, and jalapeños.
Gomen Besega

$14.50

Collard greens slow cooked with tender lamb cubes, garlic, onions, peppers, and homemade butter.
Beef Mushroom Tibs

$15.75

Cubed beef tibs with mushroom, onions, tomatoes, bell peppers and spiced with berbere.
Bozena Shiro

$15.50

Ground chickpeas sauce slow cooked with chunks of beef, onions, tomatoes, peppers, garlic, and Tadu’s special homemade butter.
Meat Combination

$16.50

Sample plate of minchet abish, gomen besiga, and lamb alicha wot.

Breakfast

All breakfast items are served until 2:30pm and with a choice of injera or bread.
Foule

$7.50

Beans cooked with onions, garlic, tomatoes, and berbere spice with a touch of Tadu’s special butter or olive oil. Served with yogurt.
Add Eggs

$2

Kinche

$5.50

Shredded oats sautéed with special spices and butter/olive oil.
Egg Firfir

$7.50

Eggs scrambled with onions, jalapeños, and Tadu’s special butter.
Special Egg Firfir

$8.50

Eggs scrambled with special tomato-berbere based sauce, onions, jalapeños, and Tadu’s special butter.
Egg Chechebsa

$11.50

Chopped Flat bread (kita) and special egg firfir served with honey topping.

Beverages

Tea

$1.75

Ethiopian Tea leaf and sweet spices
Coffee

$3.50

Yirgachefe, Red Sea, and Tadu blends
Soda

$1.50

Coke, Diet Coke, Coke Zero, Sprite, Ginger Ale, Orange Soda
Sparkling Water

$2

Perrier Sparkling Water (bottle)
Juice

$3.50

Apple juice and assorted Snapple juices
Telba

$3

Ground flaxseeds smoothie with honey

ABOUT HOUSE OF TADU

እንብላ (pronounced – “e-ne-b-la”) is a courteous word that you would hear walking into a family home or restaurant while people are eating meals. It means “let us eat together” or “join us for this meal”. It is a profound way of inviting the person to join them to share a meal. As sharing is the center of the communal Ethiopian culture, the word reflects on similar aspect. Similar to expressions like “the more; the merrier” you would hear the word repeatedly being said to friends, family, or even strangers during meals. It is a heartfelt gesture, and whether there is enough food to accommodate is irrelevant-as meal of any size is meant to be shared.

We are thrilled to bring House of Tadu to the Mission Bay Area. Tadu at Mission Bay serves breakfast, lunch, and dinner, as well as freshly brewed coffee and local and Ethiopian beers and wines. Our spacious living room will be able to accommodate groups of any size with love.

Our illustrations will take you to the land of Ethiopia; artworks of different traditional practices, portraits of tribal clothing’s, and huge handmade traditional garments are displayed.

As we are opening a bigger Tadu, we still stay true to our original mission and values; inspired by our grandmother Tadelech Oda, from which the name Tadu originated. We hope to provide a warm and radiant hospitality in reminisce of her personality. With our new and diverse (vegetarian and non-vegetarian) menu, we bring the authentic flavors of Ethiopian cuisine made with great delicacy and passion.

So, as we are opening our doors to welcome the community for the second time, we hope to provide you with an amazing experience that will create a lasting impression of the Ethiopian culture.

It is with great humility and genuine gesture when we invite you to our House of Tadu and say እንብላ“e-ne-b-la”

ETHIOPIAN CUISINE GLOSSARY

Ayib: mild cottage cheese that’s often used to top other dishes.
Berbere: spice mix used heavily in Ethiopian cooking; made of toasted, dried red chile peppers, ginger, garlic, cardamom, onions, cloves, cinnamon, basil, and salt.
Firfir: infused with ginger, garlic, and several spices; made from shredded injera with spices and is the typical breakfast food.
Kitfo: finely chopped beef, seasoned with clarified butter and mitmita; often served raw, as the last dish of the meal.
Injera: soft, stretchy, crepe-like flatbread, made of sourdough starter and teff, then cooked until bubbly on a wood-fired clay griddle. Used as a utensil to pick up other dishes that are eaten by hand.
Sambussa: triangular, deep-fried pastry stuffed with beef, chicken, or vegetables.
Tibs: a dish with cubed, cut chicken, beef or lamb.
Wot: Ethiopia’s signature spiced stew, made with vegetables, fish, chicken, lamb, or beef.

Ethiopian Etiquette

Anxious about eating in a brand new restaurant? Are you worried that you won’t know what to do or not to do? Here are some tips to ease your nerves. Don’t worry, though, it’s really all about the food and the people you’re with. You will enjoy both at Tadu Ethiopian Kitchen! Ethiopian dining is distinctive in many ways; there are only a few cultures that share Ethiopia’s methods of consumption and preparation. With the abundance of western culinary options even at ethnic restaurants, you may expect to find these options here at Tadu Ethiopian Kitchen. But while you are here, you will definitely see and eat true Ethiopian food.

The majority of Ethiopian food is served with injera, the biggest staple food of the country. Injera is a soft, flat, spongy bread. It can be made with several different types of grain, and therefore can have several different colors and flavors. Usually, it has a tangy, slightly sour taste, but it is not an overpowering flavor at all. Injera is usually served with several different wots. The traditional dish of Ethiopia is the wot, which is a mixture of meats, vegetables, spices and sauces. Wots are usually spicy, but there is such a wide variety of wots and some are not spicy. Injera is rolled into a sheet and the wots are served directly on top of it. This way the injera is serving as a plate and a utensil.

Traditionally, Ethiopian food is eaten with the hands. This is done by tearing off some injera and using it to scoop up some food and then eat all of it. For newcomers, this may feel slightly awkward at first, but usually it becomes fun after a while. Foreigners are not usually familiar with traditional Ethiopian etiquette, so here are some tips before you come:

  • Communal plates are usually used for traditional meals, but reaching across the whole plate to get food is impolite, stick to eating what is close to you.
  • The left hand is considered unclean in Ethiopian culture, so try to remember to eat with your right hand.
  • You will always be able to wash your hands before and after the meal. A waiter may bring a basin and a water pitcher for you to do so. Hold your hands over the basin and the waiter will pour the water over your hands.
  • Don’t be nervous or shy!! Its completely normal to have your hands covered in food and grabbing food with the injera can prove difficult at times. It is acceptable to use your hands to grab food as well, but it’s usually easier to use injera.
  • Often, when greeting people at the restaurant, they will have washed their hands already, but they may be covered in food. Instead of a handshake, lightly grasp their wrist, when they offer it,but do not shake it. If your hands have food on them too, touching your wrist to theirs is acceptable as well.
  • A gesture that you may encounter is the gursha, which is when someone puts food in your mouth. This gesture is one of respect and it is polite to accept it.

Many Ethiopians fast two days a week due to the Ethiopian Orthodox Church, Wednesday and Friday. There are also two fasting months before Easter (the Ethiopian Orthodox Church’s Easter is later than other denominations). On fasting days, there is no eating or drinking until after 3pm. There is also no eating of animal products, excluding fish. Some restaurants do not serve meat on these days.

Come in to Tadu Ethiopian Kitchen and enjoy our warm hospitality, family style cooking and meticulously prepared Ethiopian Food. We look forward to meeting you!

Ethiopian Coffee

In tradition and reputation, Ethiopian coffee is legendary. Folklore says that Kaldi, an Ethiopian goat-herder discovered it. His name has been preserved by the most popular chain of coffee shops in Ethiopia “Kaldi’s Coffee”. When goats of Kaldi’s herd ate berries off of a certain type of bush, they became more energetic, and Kaldi took notice of this. Kaldi decided that he should try these berries for himself, and when he realized that the berries revitalized him as well, he knew he had made a great discovery.

One of the major exports of Ethiopia today is coffee beans, making up about 30% of the country’s annual export revenue. Nearly a quarter of the population depends on coffee as their source of income. The methods used to cultivate the coffee are the same that they have been for hundreds of years, and most of it is done by hand. Some regions of Ethiopia are dominated by coffee farms, where you can drive for miles in the land of coffee! There are several different varieties of coffee grown in Ethiopia – Yirgacheffe, Harar, Sidamo and Limu, all of which are named after the region they are grown in primarily.

The Coffee Ceremony

The traditional and age-old ritual of the coffee ceremony is the preparation and consumption of Ethiopian coffee. Some Ethiopians participate in this ceremony two or three times a day, and it can be done at any time. First, coffee beans are roasted over hot coals and the smoke is wafted towards people involved so they can smell the coffee. The beans are then ground and boiled in a kettle. Sometimes, burning incense goes with the making of the coffee, since the scents mix together into a pleasant aroma. When the brewing is done, the coffee is poured through a filter into cups and passed to participants. The grounds can be re-brewed two or three times before new beans need to be roasted.

Visit us to try our authentic Ethiopian coffee – you will be happy you did!

House of Tadu Mission Bay

1130 4th St, San Francisco, CA 94158

Business Hours

Monday – Sunday
11:30am – 9:30pm

Questions?

Call or email:
415-655-9344 or 415-655-9270
HouseOfTaduSF@gmail.com

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about any of our products or services.