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Delicious Spree LA to Z: F is for Fassica

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LAist is going on a delicious spree around LA from A to Z. This week, we continue where we left off, with F. Today, we visit Fassica, an Ethiopian restaurant somewhat removed from LA's Little Ethiopia on Fairfax. It's on Washington Boulevard in Culver City.

Fassica finally has a permanent sign to replace the canary yellow and royal blue plastic banner that used to flap in the breeze above the front door. When we walked in the front door, she was there. She is Sebel Asfaw, the owner and the only person working in the whole place. When she saw us, her face was bright and she welcomed us with a wide, warm smile, just like the sweet Ethiopian aunt we've never had. Did she recognize us from the first time we were there?

We looked over the menu, and though it has good descriptions of the foods, we had lots of questions (mostly about spice levels). In the end, we ordered the Fassica Special combination platter. This is what we had done last time at Fassica, the best first-time introduction to Ethiopian food. This is the best thing for first-timers, right? Sebel nodded with a smile and then softly shuffled back to the kitchen.

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Sebel had dropped off a basket of folded injera at the table. A soft ash gray color, the Ethiopian flat bread made from teff, a type of wheat that Sebel imports from her home country. The flat bread is about a ¼ inch thick of light, airy sponge, thinning out to feather light paper weight at the edges. We resisted eating too much – the stuff is a sponge, and we didn’t want it to expand into massive teff-y balls in our stomachs before the food arrived.