Today we’d like to introduce you to Solomon HAILIE.
Hi Solomon, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Being in the restaurant business was my wife Rekik’s dream. At first, it was her and my mom who were cooking, and I was the lucky one enjoying their food. Over time, I realized how much joy my mother’s and my wife’s cooking brought to people, and the idea of opening a restaurant started to grow in me as well. A good friend who owned Red Sea Ethiopian Restaurant asked if we wanted to run his place. Rekik and my mom became the heart of the kitchen, and I managed the front of house. That was the beginning of our journey.
After five years, we had the chance to buy a business called Flamingo, and from that, we created Bolé, the neighborhood we grew up in and the name we proudly gave our restaurant. With Rekik’s gift in the kitchen and my background as a DJ and promoter, Bolé quickly became more than a restaurant, it became a community hub where people gathered to share food and culture.
When Bolé was burned down in 2020 during the civil unrest, the community rallied around us. Our neighbors encouraged us to start a GoFundMe, and in less than 24 hours, the love and support exceeded anything we imagined. That moment changed how we see the business. Bolé is no longer just about food, it’s about being a safe space, a place for bonding, sharing, and connecting across cultures.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
In the beginning, our biggest challenge was simply learning how to run a restaurant.. Everything from staffing to operations was new to us, and it took a lot of patience and learning by doing.
Another challenge, and one that is still ongoing, is introducing Ethiopian food and culture to new guests who have never experienced it before. We are always looking for simple and welcoming ways to guide people into the cuisine and the tradition of sharing food together. For us, it’s more than just teaching someone what injera is, it’s about opening the door to a whole culture of hospitality and connection.
The hardest moment in our journey was losing Bolé during the unrest in 2020. Watching the place we poured our hearts into burn down overnight was devastating. But what followed, the overwhelming love and support from our community, gave us the strength to rebuild. That experience showed us that the struggles, as painful as they are, also bring clarity: Bolé is not just a restaurant, it’s a community space.
So no, the road hasn’t been smooth. But every challenge has shaped us into who we are today. It reminded us that even in the toughest times, we’re not alone, we’re surrounded by people who believe in us and in what Bolé stands for.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Our business is called Bolé Ethiopian Cuisine, named after the neighborhood in Addis Ababa, Ethiopia, where both my wife and I grew up. For us, the name Bolé represents “home,” and that’s exactly what we want people to feel when they walk through our doors.
At Bolé, we specialize in authentic Ethiopian cuisine, from slow-cooked stews like Doro Wot and Siga Wot to vibrant vegetarian dishes and house-baked desserts. What sets us apart is not only the food itself but the experience, Ethiopian dining is centered around sharing from one plate, and we’ve built our brand around that idea of “Bonding over a plate.” We want every guest to feel like they are part of something larger than themselves, a community.
We also consider ourselves ambassadors for Ethiopian cuisine and culture, chosen by Ethiopians here in Minnesota. Our role is not just serving food, but introducing a rich tradition to the vast majority of people who may never get the chance to travel 3,000 miles to Ethiopia. We bring that experience into their neighborhood as true and authentic as possible.
I am most proud that Bolé has become known not just as a restaurant, but as a gathering space. Many of our guests try Ethiopian food for the first time with us, and others come because it reminds them of home. From neighborhood families to university groups and nonprofits, people choose Bolé when they want to connect, celebrate, and share culture. That’s what we want your readers to know: when you come to Bolé, you’re not just coming for a meal, you’re coming for an experience of community, culture, and connection.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
My main advice, especially for anyone thinking of opening a restaurant, is this: opening the doors is the easiest part. The harder part is what comes after, keeping it going, growing it, and making it meaningful. Before you start, you need to ask yourself one important question: Why are you opening a restaurant? Is it to pass on to the next generation? Is it to create a brand? Or is it simply because you love to feed people?
Once you’re honest with yourself about that “why,” the next question becomes: For how long are you willing to do this? If I had known how important those answers were at the beginning, I would have surrounded myself with the right tools and systems much sooner. Even if you don’t know all the answers right away, just asking those questions will help you navigate challenges and stay grounded when things get tough.
So my advice is simple: know your purpose, prepare yourself with the right tools and people, and be ready for the long road ahead. The restaurant business is difficult, but if your “why” is strong enough, it will carry you through.
Contact Info:
- Website: https://boleethiopiancuisine.com
- Instagram: @bole_mn
- Facebook: https://facebook.com/1760214160936592
