The traditional Ethiopian cuisine consists of a selection of meats, vegetables, and dips served on a traditional Ethiopian bread.
You can approach your meal here several ways, but the move is to bring some people to split the vegetarian combo platter. Then, add the tender yebeg alicha and richly spiced doro wet as your proteins. You’ll eat them all from a big plate lined with injera-and Gojo’s version has a pleasantly tangy bite from the vinegar with a nice sponginess that’s perfect for sopping up the sauces.
There are a variety of wets and tibs to choose from-the lamb and chickpea are particularly killer-and the drink policy here is BYOB, making the whole operation perfect for a relatively affordable and filling meal.
As soon as we walked into Sheba’s, we were seated almost immediately by a man who looked like he was the manager. The general feel of the restaurant was cozy, yet proper at the same time. It was dimly lit with a few lights on the ceiling and lamps above each table. Soon after we sat down, a waiter came to give us water.
Once we ordered, I had more time to look around the restaurant. The walls were covered with alternating rectangular mirrors and traditional Ethiopian art. In the back of the restaurant, a TV displayed a waterfall slideshow. There was Ethiopian music, but it was soft and unobtrusive.
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The food took around 30 minutes to arrive, but after a while, the manager came out and assured us it would be ready soon. Shortly after that, it came on a large circular plate. The food was colorfully arranged in sections on a large circle of injera, or Ethiopian bread. We were also brought a plate with three extra rolls of injera and even more later on in the meal. Though forks were brought out, Ethiopian food is usually eaten by hand, so we didn’t really use them.
All in all, it’s a nice restaurant with good food and good service, and it would be good for a date as the price is quite affordable. For three people, it costs a bit under $60, so around $20 is a safe bet for one person.
Must-Try Dishes
Yebeg Tibs
This is one of the best dishes. Hunks of tender lamb come with rosemary, onion, and jalapeño. There’s a welcome mild and subtle kick to this one that nudges the palate awake.
Shiro Wet
On the vegetable side, the ground and seasoned chickpeas in the shiro wet make for a creamy filling for the injera. It’s great on its own or layered as a base for chunks of chicken or lamb.
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Doro Wet
This is your chicken order here. Two drumsticks are marinated in lemon juice, which helps to break down the meat into fall-off-the-bone morsels. The drumsticks are then sauteed with spiced butter, garlic, ginger, and onions and served with a hard-boiled egg because they make everything better.
Injera
The injera is porous and springy but holds the sauces so well. And it’s got a nice tang from the sourdough.
Ethiopian Coffee
Patience pays when it comes to Ethiopian coffee. There’s a beautiful ceremony involved in its preparation, and you’ll smell the roasting, grinding, and brewing long before a colorful wicker basket with a clay carafe hits the table.
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The setup might seem simple. It's located in a singular concrete bunker with two main dining rooms, each filled with African pottery and art. And it's where you want to be with a group of friends that just want to relax and keep it really low-key with some belly-warming tibs and wets.
The food itself tasted pretty good, but the lamb of the yebeg tibs was chewy and ultimately flavorless. As for the chicken and the spinach, they really complimented each other, and better than I thought they would. For the vegan sampler, however, I felt it just didn’t really hit home. Most of its aspects were either okay, as they were mushy and bland, or left a bad aftertaste. However, the crunchiness of the crust and flavor of the beef really go together well in the beef sambusa. The tea was a nice way to warm up, in addition to the spices making it unusual.
Let’s make Injera starter the traditional way!!!
| Dish | Description | Flavor Profile |
|---|---|---|
| Yebeg Tibs | Tender lamb with rosemary, onion, and jalapeño | Mild kick, savory |
| Shiro Wet | Ground chickpeas in a creamy sauce | Creamy, filling |
| Doro Wet | Chicken drumsticks marinated in lemon juice and sautéed with spices | Richly spiced, fall-off-the-bone tender |
| Injera | Traditional Ethiopian bread | Tangy, spongy |
| Ethiopian Coffee | Traditionally prepared coffee | Aromatic, ceremonial |
