 The Detroit News
Taste of Ethiopia spices up the Southfield scene
By Molly Abraham
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The shopping strip where Meskerem (Meskie) Gebreyohannes just unveiled her Ethiopian restaurant isn't remarkable in any way. But step inside Taste of Ethiopia, and the nondescript row of shops shows its exotic side.
The bright, upbeat dining room is smaller than the airy kitchen where she makes the flatbread (injera) with flour made from the tiny grain called teff. It has a slight sourdough flavor and is the basis for everything else.
The menu itself is informative, offering concise descriptions of the vegetable and legume dishes as well as beef, lamb and chicken stews that are served in multiples of two or four.
Gebreyohannes prepares what she calls "special dishes" that are served as individual entrees rather than in combinations: Ethiopian steak tartare (raw or medium rare) at $11.50 the most expensive dish; chopped beef or lamb cooked with onion, garlic, rosemary and red wine; or small, tender chunks of lamb in the same marinade, an especially tasty dish, as is the bone-in chicken stew called doro w'et.
Meskie says she sometimes misses the vibrant international scene in Toronto. We can thank her for bringing at least a little taste of it here. ..." >>more
Detroit Free Press
Ethiopian fare is spicy, tasty
By Cassandra Spratling
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This is one of those places that proves you don't have to be big to make a big impression. It seats only 30 people in the booths along two walls and at the Ethiopian-style round tables in the middle of the room.
But the delicious aroma and a friendly smile from the waitress immediately make patrons feel welcome. "It really smells good in here," remarked one customer upon entering.
"It tastes good, too," said Meskerem (Meski) G-Yohannes, who is the chef, owner, manager and sometimes waitress all rolled into one. She's not exaggerating.
The menu is designed to encourage sampling and sharing of the well-seasoned dishes, which include six vegetarian options and a beef, lamb or chicken stew, all prepared fresh daily in large batches. Three Meski's specials (a beef, lamb and steak tartar entrée) are cooked upon ordering...." >>more
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