What You Get
- $17 for $30 worth of Ethiopian cuisine for two or more
- View the menu.
How It Works
Reservations may only be made at times available on Groupon. You may select “Check Availability” to book at purchase, or book later by following these steps:
- Purchase deal
- Visit “My Groupons” or tap the mobile app to make a reservation
- Select day and time online to secure reservation
- Show up for your reservation and mention your name and the word “Groupon” to the host—they’ll be waiting to welcome you.
Queen of Sheba Ethiopian Restaurant
Simply introducing diners to new dishes and flavors isn't enough for Queen of Sheba Ethiopian Restaurant. The eatery also shares Ethiopia's customs and dining traditions, providing an immersive dining experience. Servers help guests make the most of their meal by offering guidance and explaining the menu's extensive selection of meaty and vegetarian stews.
Know the Ingredients
- Teff: This gluten-free grain is traditionally used to make the tangy, spongy injera flatbread that you'll use in place of utensils.
- Awaze: When mixed with ginger, nutmeg, cinnamon, and cloves, the red-pepper paste can lend a spicy kick to dishes such as beef tibs.
- Berbere: Ethiopia's iconic seasoning blend includes up to 20 spices and can be found in everything from split red lentil stew to doro wat's stew of free-range chicken and hardboiled egg.
- Nitr Kibbeh: By slowing heating butter in a pan featuring a mix of Ethiopian herbs and spices, chefs create a flavorful clarified butter that adds layered complexity to chunks of seared beef.
- Mitmita: This relatively simple combination of red pepper, cardamom, and salt complements lighter fare such as sautéed tilapia.
Know the Customs
At the beginnig of a meal, groups gather around the table and servers present food by removing the mesob's lid and placing a communal tray in the center. Meals don't include silverware; instead, diners take scraps of injera in their right hands and grab small bites from the central platter. One final treat awaits guests at the end: a large disk of injera lines the bottom of the tray, absorbing the stews' juices and spices throughout the entire meal.