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: for $10, you get $25 worth of fare and drinks at Taste of Ethiopia in Southfield.
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. Craving carnivores can stimulate listless taste buds with rosemary and red wine-marinated yesga t’ibs, a beef or lamb dish ($10.50), while hungry herbivores can sink their mouth bones into any of the six meat-free dishes, such as garlic-sautéed collard greens, known as gomen, and yemisir we’t, a plate of palatable split lentils simmered in Ethiopian spices ($6.50). Injera, a gluten-free bread, accompanies every meal, and each delightful dish can be paired with a refreshing juice beverage ($1.25–$2) or capped off with renowned Ethiopian coffee ($3.75). In addition to gladdening taste buds, Taste of Ethiopia pleases ear canals with live music, poetry, and silent karaoke contests.
- The flavors cooked up by co-owner and chef Meskerem Gebreyohannes are so deep and so true, you may suspect you’ve never really experienced a lentil or a collard so intimately. – Jane Slaughter, Metro Times
- The vegetarian combo was delicious & filling, the prices were very reasonable, and the service was very friendly & attentive. – Susan L., Yelp
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.