FoodFinder.com
by David Walker
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With your hands as utensils, the style of dining at this Ethiopian eatery requires an open-minded approach to eating (and clean mitts). But if you can get past the no-fork thing, then you're well on your way to diving in to the flavorful mix of spices that makes this North African outlet so amazing. For about $10 per person, you can purchase a hearty meal--vegetarian or not--served over spongy enjera bread. Simple approach. Exotic flavor
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AOL CityGuide
Fresh flavors and spice ignite hands-on dining - by Liz Crain
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A calm, familial comfort embraces you the moment you step inside the Queen of Sheba. Maybe it's the abundance of cheery regulars, the Gebrehiwot family's warmth, or the savory, soulful aromas emanating from the kitchen. Stay awhile -- give yourself at least a couple of hours. Everything (excluding fresh produce) is imported from Ethiopia. Owner Alem Gebrehiwot makes annual trips to his native land, returning with a motherload of legumes, coffee, spices, beer and other delicacies.
Start off with a delicious ginger juice or Ethiopian iced tea. These subtle but spicy refreshers are the Gebrehiwot family's own--distributed to many Portland coffee shops and restaurants. Choose from plenty of tantalizing cocktails: the Greenfire Kiss mixes brandy or tequila with serrano juice, ginger juice, olive juice and a dash of vermouth for a savory smooch of a drink. You will swoon over the food as you wrap bits of injera (a sour spongy bread made with fermented tef -- tiny Ethiopian grain) around chickpea cracker stew, sizzling lamb sauteed in a hot Berbere sauce or lentil and okra stew to name a few. The large platters lined with injera and topped with magical mounds of your choosing are set in the middle of the table for all to savor and share..." >>more
The Showoff's Guide to Portland
- by Caryn "Miss Dish" Brooks
Willamette Week ''
Now that summer's tourists are gone, you've got visitors coming. Doesn't matter who they are. Thing is, you like them. You want to show them a good time. The Visitor will come from towns such as Manhattan or Chicago or even Austin, Texas, places brined in an insouciant brew of so-what. Like most Portlanders, you take your citizen's mandate to educate the ignorant seriously, and now duty calls. The best route to rattle the Visitor's mind? The stomach, of course, the stomach. Here are the steps:
Day 2: Queen of Sheba
Get the vegetarian mega-platter that heaps smartly spiced-and-stewed vegetables over spongy, pancakelike enjera bread. Finger-lickin' good Ethiopian ..." >>more
THE PORTLAND MERCURY
Taste bud tour needs no passport
Ethiopian cuisine goes big on spices, spongy bread and hearty legumes-by Brooke Denisco
'' Much like the Holy Grail, the best Ethiopian restaurants can be hard to find. But drink from these cups of life and find yourself renewed.
For my hard-earned dough, Queen of Sheba (or simply "The Sheeb," as it's more commonly known) is the one to beat for quality Ethiopian fare. Their base of Injera has just the right texture of doughy goodness with a touch of sour, and is especially delicious after soaking for awhile in Sheeb's perfectly prepared entrees. Meat lovers should jump for their lemon-washed chicken leg which comes in a very nice berbere sauce, or any of their many lamb dishes. Vegetarians will flip for Sheeb's stewed greens, lentils, okra/ mushroom combo, and salad--but I can't remember ever having a less than wonderful entrée at this restaurant. And, as we know, it never hurts to have a fully-loaded bar and beer fridge. WSH ..." >>more
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