At Café Lalibela, you're expected to eat with your hands. The communal Ethiopian meals typically consist of injera—thin, spongy bread that tastes similar to sourdough—that diners, sans forks, use to scoop up wat, a stew made from veggies, meat, or both. Made from a grain native to Ethiopia, torn-off pieces of injera become utensils for fish stew simmered with red pepper or tikil gomen, a mix of cabbage, carrots, and potatoes. The menu features à la carte wat selections, as well as suggested combinations for individuals, parties of three, and tall figures made by parties of three concealed within a long overcoat. The staff's commitment to an authentic experience extends to its beverage offerings, including imported African wines, freshly roasted and brewed Ethiopian coffee served in a clay pot, and Tossign, an herbal tea from the country’s highlands.
Strung from the ceiling are mason jars transformed into light fixtures, illuminating the wood-paneled walls and spacious dance floor of Moonshine Whiskey Bar & Grill. It’s a fitting touch for the country western bar, whose bartenders also fill mason jars with 39 whiskeys, bourbons, moonshines, and scotches, reports the East Valley Tribune.
Within the three-story, 11,000-square-foot establishment, libations flow from four bars, as well as in the kitchen, where head chef Chad Holmes pairs housemade blueberry pancakes with housemade blueberry moonshine syrup. Chad incorporates local ingredients into every item on his from-scratch menu, such as the free-range chicken tenders with bourbon peach BBQ sauce.
The kitchen serves up grub into the wee hours of the night, and bartenders stick around an hour after last call to supply patrons with complementary soft drinks and water. The bar itself stays open until 3 a.m. four nights a week, giving patrons plenty of time for line dancing, riding the bar’s mechanical bull Willie, or cheering up William, the bar’s bored rodeo clown.