If you try something new, you might really enjoy it, even if it's filling balloons with Hot Wheels and throwing them off a bridge to see if they'll float. Try some Ethiopian cuisine with today’s Groupon to Taste of Ethiopia in Southfield. Choose between the following options:
- For $23, you get a dinner for two (up to a $47 total value) that includes:
- One order of vegetable samosas, toasted injera bread, or the soup of the day (a $4 value)
- One combination entree (up to a $31 value)
- Two glasses of Ethiopian honey wine, coffee, or tea (up to a $12 value)
- For $42, you get a dinner for four (up to a $95 total value) that includes:
- Two orders of vegetable samosas, toasted injera bread, or the soup of the day (an $8 value)
- Two combination entrees (up to a $62 value)
- One bottle of Ethiopian honey wine (a $25 value)
Combination entrees may be configured as follows:
- One five-item vegetarian platter and one three-item meat platter
- Two three-item meat platters
- One seven-item vegetarian platter
Selected by Metro Times as the Best Ethiopian Restaurant in 2010, Taste of Ethiopia unites a menu of authentic Ethiopian meat dishes and vegetarian fare with beguiling hospitality. Groups of two or four set off on a culinary adventure, sharing combination platters that let them sample a range of different dishes without having to barter for bites of strangers' orders. Meat platters unite chicken dishes including spicy doro w’et and ginger-laced doro tibs with a choice of beef dishes; derek tibs stimulates listless taste buds with red-wine-marinated filet mignon cubes, siga we't combines lean beef, onions, and Ethiopian spices into a hearty stew, and spicy kitfo's tender sirloin arrives tartare-style or cooked to your liking. Hungry herbivores can sink their mouth bones into any of seven meat-free dishes, such as garlic-sautéed collard greens, known as gomen, and yemisir we’t, a plate of palatable split lentils simmered in spices. Appetizers including soup, samosas, or injera, a gluten-free bread, accompany every meal, and each delightful dish can be paired with a refreshing sip of honey wine, tea, or capped off with renowned Ethiopian coffee.
Taste of Ethiopia
As guests sit down to eat at Taste of Ethiopia, the first thing placed on the table is a bowl of steamy washcloths. True to the traditional style of Ethiopian cuisine, dishes are served family-style and without silverware; instead, patrons eat with their hands, using gluten-free flatbread called injera.
Jane Slaughter of the Metro Times praised the flavors of the menu, crafted by Chef Meskerem Gebreyohannes, as “so deep and so true … you’ve never really experienced a lentil or a collard so intimately.” Doro we’t, a spicy, slow-cooked chicken stew, celebrates generous amounts of onion as well as the traditional hard-boiled eggs it’s served with. Berbere, a distinctive Ethiopian blend of 12 spices, perfumes dishes of split red lentils and marinated cubes of lamb with rue seed, basil, cardamom, and other aromas.
In her article, Slaughter also relished the restaurant’s distinctive and convivial experience. To encourage the family-style experience, patrons rest around a traditional wicker table with their muskets in plain view, and chef Gebreyohannes makes frequent appearances in the dining room to chat.