Dining in Ethiopia is characterized by the ritual of breaking "injera" and sharing food from a common plate, signifying the bonds of loyalty and friendship. The traditional way of eating is with the fingers. "Injera" is placed on the plate with a variety of dishes decoratively arranged around it. A small portion of "Injera" is torn off and wrapped around a mouthful of the selected dish. >>more
PRESS & REVIEWS
Atlanta Magazine
The Atlanta 100
''Queen of Sheba Restaurant - part of 100.
The Atlanta 100 is written by restaurant critic Christiane Lauterbach, and is comprised of 100 local restaurants that best characterize our city's dining scene. The list includes high end, "white tablecloth" restaurants as well as modest, family-owned establishments in hopes of offering the reader the most well-rounded dining experience possible. The listing is frequently updated to include new restaurants as well as keep information current on more established ones." >>more
Congo Cookbook
''I like to eat here [Queen of Sheba] in the area dedicated to traditional Ethiopian tables and stools: Everyone sits around a tall, round wicker basket in which one large plate is placed with all the dishes over a canvas of injera bread. Ordering a meat combo will give you a comprehensive and tasty overview of the beef and lamb dishes. The yemsir wot (spicy red lentils) are particularly good here. Brave initiates should consider the gored gored -- an Ethiopian version of steak tartare tossed in spiced butter.
..." >>more
