Café Colucci

Café Colucci’s connection to Ethiopia runs through its pantry as well as its recipes. Founder Fetlework Tefferi established the restaurant in 1991, and the need for a dependable supply of spices eventually led her to create Brundo’s production and sourcing operation in Modjo, Ethiopia. That connection makes the North Oakland restaurant a useful place to understand how a spice blend can give distinct preparations their character.

The menu explains the contrast through dishes such as kik alicha and messer wot. Kik alicha uses split peas with turmeric, garlic, ginger and an aromatic blend; messer wot brings lentils together with berbere, mitmita, herbs and red onion. One offers a gentler direction and the other a more assertive one. Gomen greens and shiro add further choices, while meat preparations include sautéed tibs and slowly cooked wot. The vegan selection is substantial enough to shape the whole meal rather than merely supplement it.

Injera links the dishes at the table, with wheat-blend and gluten-free teff versions offered separately. A vegan combination is an accessible first order for someone who wants to compare the kitchen’s legumes and vegetables; a table can then add a contrasting meat preparation according to its preferences. The full bar extends the restaurant’s interest in African ingredients and producers, and spices can also be purchased to take that curiosity home. Café Colucci suits diners who enjoy food with a traceable culinary story, where a shared meal can open a conversation about technique, seasoning and the people behind the pantry.

Sources: Café Colucci: concept, patio and walk-in policy · Café Colucci: Fetlework Tefferi and restaurant history · Café Colucci: Ethiopian menu and injera choices · Brundo: origins and spice sourcing · Café Colucci: restaurant-published hours on Toast · Black Restaurant Week: participant listing and social accounts · Café Colucci: Google Maps listing