Abhi seared tunaAbhi Sainju dreams of Kathmandu at Abhi Eatery and Bar.

By Jan Walsh


Photography by Beau Gustafson


Abhi Eatery and Bar’s owner and chef, Abhi Sainju fulfills his dream of opening his own restaurant and shares his passion for Asian cuisine in every dish.


abhi cocktail The Place
Abhi Eatery and Bar is located 300 Summit Boulevard, Suite 103, in the former Primeaux Cheese 
and Vino location. There is a large parking lot directly in front and sidewalk seating when weather permits. The ambiance is a striking mix of orange, black, grey, and gold. The full bar lines the wall on the right, below two identical sets of lucky symbols, which Sainju brought from Nepal. 

The symbols are known as Ashtamangala. Ashta means eight, and mangala means

auspicious. They flank a stunning gold mirror. And shelves on both sides of the mirror boast a collection of family owned art from Nepal, which Sainju’s parents previously displayed in their home for 50 years. A large, original painting of a dragon is centered on the back wall above the semi open kitchen. And on the wall to the left of the dining room is a breathtaking, original mural of the ancient religious architecture, Swayambhunath, which serves as the pièce de résistance of the restaurant. The Swayambhunathcomplex sits atop a hill in the Kathmandu Valley and consists of a stupa (a hemispherical structure containing Buddist relics). 

Chef Abhi Abhi salad

The stupa has Buddha's eyes and eyebrows with the number one (in Devanagari script) representing a nose.

The People
Owner and chef, Sainju, better known as “Abhi” is a self-trained chef and native of Nepal. He moved to the U.S. in 1996. Here he could not find the same food that he had growing up. So he began cooking for himself. In 2013 he started his own sushi catering business, Everest Sushi. And most recently he was the executive chef at Bamboo on 2nd. Sainju is also the owner and chef at Mo:Mo: located in the Pizitz Food Hall in downtown Birmingham. Behind the bar, Steven Bradford serves as bar manager, making infused sake drinks and other cocktails to pair with Sainju’s cuisine.

abhi pork belly Favorite Fare
Sainju’s original plan was to open Abhi with all new dishes that he has been busy developing over the past few months. But his local following would not have it. They have their favorites and expect to find them on the menu. So he offers his regular menu of both, and a “secret menu” of new offerings. Today we have the delight of being the restaurant’s first guests with a pre-opening tasting of both dishes Sainju is famous for and his newest inspirations. Abhi’s regular lunch and dinner menu leads with a section of “Let’s Share” starters. Here his following finds familiar faves including Momos (house made Nepalese turkey dumplings) KFC (Kathmandu Fried Chicken) Lollipops. And today is momo heaven! We pair his celebrated Momos with lovely and aromatic HanaFlavored Sakes of Lychee and White Peach. 

Abhi momosAbhi sushiNext arrives his new creation, scrumptious Veggie Momos from the secret menu of carrots, red and green onion, cilantro, cabbage, and mushrooms with a sesame tomato sauce, which adds a touch of heat and color to this lovely vegetarian dish. I am delighted today to be the first taster of his new Kathmandu Burger, which proves to be simply incredible. This juicy and delicious turkey burger is served with crisp,  house-made potato chips and paired with Fentiman’s Mandrian Seville 

Orange Jigger. To the Salads list he introduces a Salmon Tuna Poke Salad and Gado Gado, steamed seasonal veggies in house peanut sauce. His Noodle Bowlsection includes all his famous bowls. Marinated Lamb Sekuwa debuts on his line-up of skewers. And to Sainju’s dreams of sushi is a roll so new that it is yet named—a sushi roll of eel, shrimp,tempura, and avocado. Other exciting new dishes on the menu that we will try next time are Chicken Rendang, Nepalese Lamb Curry, and Pandan Crème Brûlée.


abhi creme brûléeabhi bread pudding Published by B-Metro Magazine, March 2017

Categories: Casually Upscale, Reviews
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