'Mayor of Baltimore Ave.' dies
Daily Pennsylvanian - by Alanna Kaufman
October 5, 2005
Dahlak owner widely renowned as a local community leader and restaurant owner Solomon Amare passed away over the weekend after suffering a heart attack Saturday morning. The owner and operator of Dahlak -- an Ethiopian restaurant with locations on Germantown and Baltimore avenues -- Amare was a beloved figure to many of his patrons.
Rahel Kassa, who has waitressed at the 4708 Baltimore Ave. restaurant for five years, said Amare's kind nature partially accounted for the restaurant's popularity. "Dahlak has been here for 20 years, and it has a loyal customer base," Kassa said. Amare always gave "a hug to every customer that [came] in and out."...
Community members often referred to Amare as the mayor of Baltimore Avenue for the support that he showed to the area. He continually worked to encourage businesses to open along that street.
... Amare also worked as a chef in Penn's 1920 Commons for more than a decade, starting several years after he arrived in the United States from Ethiopia in 1981.
Amare's brother, Bebeket, said he will remember Amare for his ability to bring people together and for his dedication to his work.
Harman has been a patron of Dahlak since it first opened and knew Amare well for 20 years. He said he will remember his friend for the "sparkle in his eye." Customers have expressed deep sadness and sympathy at the news of Amare's death, Kassa said.
Amare is survived by his wife and two children. ..." >>more
AOL CityGuide
- By
Piers Marchant
''...
In order to fully enjoy Ethiopian cooking, you first have to accept -- nay, embrace -- the concept of "gursha," placing food in someone else's mouth with your hands. It is central to the philosophy of Ethiopian that you not only share your dishes with everyone else at your table, but that you use your hands to do it. But if you can wrap your head around that concept, the food itself will not disappoint. Most Ethiopian dishes are based around injera, the thin, spongy, bread used to scoop up various stews. These stews (known generally as watts) can come in various forms: seafood, beef, lamb, chicken and/or veggies and are a particular specialty of the house. Try the key watt, lean beef simmered slowly in a berbere sauce; or the yedoro ataikit, a chicken dish with peppers, onions, garlic and ginger. There are also plenty of great vegetarian options, like lentils in hot sauce or fresh broiled spinach. The restaurant, with its plastic-covered tablecloths (essential when you consider the inherent messiness of the food) is somewhat less inspiring than the bar area, which has more traditional seating (and drinks that won't break the bank), but you'll be so busy putting food in other peoples' mouths, you won't notice..." >>more
|
