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From Our Editors
The most alluring curries captivate palates with a harmonious blend of spices. At T’s Place, chef Tee Belachew demonstrates a mastery of this culinary art with his chicken curry, whose meat and vegetables simmer in coconut cream dappled with 27 spices. Drawing upon the traditional home cooking he learned from his aunt, the Ethiopian native orchestrates his curry from scratch, as well as the rest of T’s authentic Ethiopian and Asian menu. Other traditional items include cast-iron-seared flatbread served with the restaurant’s signature vegetable curry sauce, stir-fried beef simmered with seasoned chickpea sauce, and a medley of string beans, carrots, and garlic in mild turmeric sauce. After dinner each Thursday night, T’s Place sets its dance floor ablaze with fiery sets from DJ Fujun, rather than surrounding it with ovens turned all the way up.