You’re walking down Flushing Avenue, past the auto body shops and the low-slung industrial buildings that define this edge of Bushwick, and you see it. Or maybe you smell it first. The scent of roasting coffee and frankincense is pretty unmistakable. Bunna Cafe isn't just another Brooklyn vegan spot where people pay $18 for a bowl of grain and sadness. It’s a loud, communal, sensory-heavy Ethiopian powerhouse that’s been holding down 1084 Flushing Avenue since 2014.
Honestly, people get Bunna Cafe wrong all the time. They think it’s just for vegans. It’s not. It’s for anyone who likes flavor that actually punches you in the face.
The name itself, "Bunna," literally means coffee in Amharic. If you walk in expecting a quick latte in a paper cup, you're missing the point. This place was built on the back of a pop-up series by co-founders Liyuw Ayalew and Sam Saverance. They wanted to bring the "Eshi" (everything is good) vibe to a permanent home. And they did.
Why Bunna Cafe Flushing Avenue Brooklyn NY Isn't Just for Vegans
Most people hear "plant-based" and assume they’re going to leave hungry or unsatisfied. Huge mistake. Ethiopian cuisine has a massive tradition of veganism because the Ethiopian Orthodox Church requires long periods of fasting from animal products. We’re talking over 200 days a year for some. This isn't "diet" food; it’s ancient, refined soul food.
At Bunna Cafe, you aren't getting a meat substitute. You’re getting Misir Wot—red lentils slow-cooked in a spicy berbere sauce that has more depth than your favorite steakhouse. You’re getting Shiro, which is basically the smoothest, most garlic-heavy chickpea simmer you’ve ever had.
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The Injera Factor
If you’ve never eaten with your hands, get ready. There are no forks here. You use injera, a sourdough flatbread made from teff and barley. It’s tangy, spongy, and acts as your edible spoon.
"It's the ultimate communal experience. You’re literally tearing bread and sharing from the same massive metal platter. It breaks down walls." — Every regular you'll meet at the bar.
The Ritual You’re Probably Missing
While the food is the draw, the coffee ceremony is the heart. It’s not just "making coffee." It’s theater. Usually happening on weekends (Friday, Saturday, and Sunday around 5 PM), the ceremony involves roasting raw green beans on a flat pan right in the middle of the room.
The smoke from the frankincense fills the air. The hostess grinds the beans and brews them in a jebena, a traditional clay pot. They pour the coffee from a height—it’s a skill that takes years to master—into tiny cups called cini.
- Abol: The first round (strongest).
- Tona: The second round.
- Baraka: The third round (the blessing).
If you’re there during the ceremony, you often get a free cup. It’s spiced with cardamom and cloves. It’ll ruin Starbucks for you forever. Kinda makes you realize how rushed our normal lives are.
What to Actually Order (The "Cheat Sheet")
If it's your first time at Bunna Cafe Flushing Avenue Brooklyn NY, don't overthink it. Just get the Beyaynetu. It’s the feast. You can choose a 5-item or 7-item spread, or go all out with the "Feast for Two" which covers almost the entire menu.
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- Gomen: Steamed collard greens with ginger and garlic. Simple, but perfect.
- Yater Kik Alicha: Yellow split peas that are buttery (without the butter) and mild.
- Enguday Tibs: Sautéed crimini mushrooms. These provide that "meaty" texture people crave.
- Butecha Selata: A cold kale salad mixed with chickpea flour "stuffing." It sounds weird; it’s incredible.
Don't skip the Sambusas. They’re triangular pastries stuffed with lentils or peppers, served with a cilantro-lime sauce that I’m pretty sure people would drink if they could.
The Vibe and the Logistics
It gets crowded. Like, really crowded. On a Saturday night, expect a 30-to-45-minute wait. They don't always take reservations for small groups, so grab a seat at the bar. Order an Ethiopiano (shai tea mixed with bunna coffee and syrup) or a Kerkede Shai (hibiscus tea).
The lighting is low, the music is usually a mix of Ethio-jazz and local Brooklyn artists, and there’s often a live performance or a DJ tucked into the corner. It feels like a living room, but way cooler.
Practical Info for Your Visit
- Location: 1084 Flushing Ave, Brooklyn, NY 11237.
- Transit: It’s a short walk from the Morgan Ave L train or the Central Ave M.
- Payment: They generally take cards, but check their current status as they’ve shifted between cash-only and digital in the past.
- Takeout: They actually deliver in pizza boxes to keep the injera flat. Genius.
The "Everything is Eshi" Philosophy
Liyuw Ayalew, the co-owner, grew up in Addis Ababa. She’s often there, making sure the vibe stays authentic. The philosophy of "Eshi" isn't just a marketing slogan. It’s a mindset of "it’s all good" or "okay." It reflects the hospitality that makes this corner of Bushwick feel like a genuine escape.
Whether you’re a local or trekking in from Manhattan, the draw is the same: you leave feeling full, but not "gross" full. It’s healthy, but it feels like a cheat meal because it's so rich.
Real Insights for the Smart Traveler
If you want the best experience, go for brunch. The Bula (a porridge made from false banana root) or the Fitfit (shredded injera soaked in spices) are items you won't find on most menus. Also, the sunlight hits the brick walls through the front windows in a way that’s basically made for Instagram, if you’re into that.
Acknowledge that Ethiopian food is a slow experience. If you’re in a rush to catch a movie, go somewhere else. Bunna is for lingering. It’s for the third cup of coffee. It's for getting berbere stains on your fingers.
Actionable Steps for Your Visit:
- Check the schedule: Look at their website or Instagram for live music nights; the Flamenco-Raga fusion nights are a hidden gem.
- Go during the "Golden Hour": Arrive around 4:30 PM on a Sunday to catch the end of the day vibe and the start of the 5 PM coffee ceremony.
- Order the "Daata": It’s their house-made hot sauce. It's $2 extra, and it’s mandatory if you like heat.
- Ask for extra injera: You will run out of bread before you run out of stew. Just accept it and order the extra piece early.