Moya - Page 2

Restaurant review: Bringing Ethiopian cooking to SoMa with a family atmosphere and robust seasoning

Moya's special beef kitfo on injera bread

As is customary, the main courses were piled together onto a platter lined with injera, and a well-dressed chopped salad dotted with tomato quarters were heaped at either end. The salad was both decorative and cooling, while the injera rug, of course, was ripped to shreds that served as little finger-operated grabbing devices. The atavistic satisfaction of tearing something up and then eating it reminds us of how close to being uncivilized we are, really, even in such civilized surroundings.


Dinner: nightly, 5–9 p.m.

Lunch: Mon.–Fri., 11:30 a.m.–3 p.m.; Sat., noon–3 p.m.

1044 Folsom, SF

(415) 431-5544

No alcohol

Cash only

Not particularly noisy

Wheelchair accessible


That would be "kitfo" not "kofta" (the name in the caption for the picture is wrong).

Posted by Guest on Jan. 05, 2011 @ 5:28 pm

sorry had lebanese food for lunch. corrected above, thanks

Posted by marke on Jan. 05, 2011 @ 10:29 pm

Not bacon as commonly assumed.

That stuff is cooked, gimme my kitfo berbere SPICY and RAW.


Posted by marcos on Jan. 05, 2011 @ 6:29 pm

I had the yebeg wat and yedoro wat, and they were both pretty bland. The first is supposed to be well seasoned with berbere, but moya uses just a touch. I wasn't asked "spicy" or "not spicy" but that's not really something you can do to order--these spices need to simmer for a while for the food to taste like it's supposed to.

I suspected the food was going to be bad when they put salad on the injera. That's not something that Ethiopian places on the East coast would do, but it seems common practice among the bad places in the Bay Area.

Posted by JMC on Jan. 10, 2011 @ 4:35 pm

hey JMC..can't comment on the restaurant because I've never been there, but I'm Ethiopian, and I just wanted to let you know that we put everything on a plate of injera..salad is no exception.

Posted by Guest on Mar. 29, 2011 @ 4:35 pm