Axum - Denver

The shiro and misir wot was pretty good and flavorful! Way better than the Ethiopian restaurant down the street (Abyssinian). Would have given it 5 stars if not for the cockroach I saw crawling on the floor.

It’s my first time to try the Ethiopian dish. I love it. We ordered the Chef Recommended Meats and Veggies, the Specialty Tips and two appetizers. Both are delicious.

Can't speak for authenticity but the food was delicious. My husband and I shared a meat combo and a vegetarian combo. We ordered 31-34 for the meats. My favorite was definitely the traditional drumstick one. The chicken breast one was dry. From the veggies, I liked 41, 42, and 44. I've had better tasting Ethiopian collard greens so I found 43 ok. Service was a bit slow but there was only one waitress working and possibly cooking since she'd disappear for a while but she was nice.

For those unfamiliar with Ethiopian cuisine, it primarily consists of "wats" (or "wots," as this restaurant labels them) and "tibs" served alongside a special type of bread called "injera" or "taita." Diners traditionally eat with their hands, tearing off pieces of injera to scoop up the food. The "wats" are essentially stews, while the "tibs" refer to sautéed dishes. Typically, the meal is shared from a woven basket known as a "Mesob," and diners wash their hands beforehand, generally using only the right hand to bring food to their mouths. This was my first encounter with Ethiopian food, and I found it quite flavorful, though I had anticipated a spicier experience. The traditional spice mix, "Berbere," contains chili pepper, ginger, cloves, coriander, allspice, rue berries, and ajwain, and is meant to be as spicy as Southwest chili powder. However, I found it to be rather mild. We ordered the Vegetarian Combo, which allowed us to sample several vegetarian “wots.” Our platter included Yemesir Wot (lentils in a spicy sauce), Ater Wot (peas cooked with garlic, ginger, and spices), and Shiro Wot (chickpeas seasoned with garlic and traditional Ethiopian spices). Additionally, we received a salad and a side dish made with cabbage, carrots, and potatoes. The salad was pretty standard—similar to what you’d find in any restaurant—and I couldn't quite identify the other side dish. Although the salad was supposed to include jalapeños, I didn’t notice any. The various wots were indeed tasty and reminded me of lighter Indian dishes. However, the injera presented a challenge for me. Made from fermented teff flour, injera is a grayish-brown, spongy flatbread that can fall apart easily and is served cold, which may be unfamiliar to Western palates. While its flavor was pleasant, both the temperature and texture were not to my liking. During our visit, we also tried Ethiopian beer and a honey wine called “Tej,” which is said to resemble mead. The beer had a light taste akin to American beers but was surprisingly flat, lacking carbonation. The honey wine tasted like a champagne cocktail similar to a mimosa but also lacked fizz. This experience was certainly culturally enriching, though not without its faults. If you decide to try this restaurant, be prepared for some cultural differences. The cleanliness of the establishment—both inside and out—left something to be desired. We encountered communication issues with the staff; our first server spoke mostly Spanish and very little English, while the second had a better command of English but seemed more fluent in Amharic or another Ethiopian language. Some bilingual customers had no trouble placing their orders, but for those not familiar with African languages, it could be challenging. As vegetarians, we were concerned about possibly being served meat, but fortunately, Ethiopian cuisine is primarily vegetarian and favored by many in that dietary group. Despite these hurdles, the service was friendly and accommodating under the circumstances, although nobody provided the traditional soap and water for handwashing, and our food was not served on a Mesob. I won’t assign a rating to this restaurant. If you're a fan of Indian food or enjoy culinary adventures, you might appreciate this cuisine. Those knowledgeable about African languages and cultures will also likely enjoy it. However, if cleanliness is important to you, I advise caution when visiting. I felt fine after eating and have no complaints about the food itself, but the restaurant could certainly benefit from some thorough cleaning efforts.

I've visited this restaurant several times because I absolutely love Ethiopian cuisine and would happily eat it every day. Fortunately, Denver has a great selection of Ethiopian restaurants on and around Colfax, all of which I've tried over the years, typically with very enjoyable experiences. That said, Axum stands out as an average option. They don't offer anything exceptional, but they also don't disappoint. Their prices are comparable to other establishments, so that’s not an issue. The food is consistently well-prepared and tasty, but there's nothing particularly unique that makes me eager to choose Axum over the other Ethiopian spots. My 4-star rating reflects more on my affection for the cuisine itself rather than the restaurant specifically. If Axum were the only Ethiopian restaurant in Denver, I’d gladly visit every few months and would give them a 5-star rating. However, since there are a few other places I prefer just a bit more, I rate them a solid 4.