November 30th, 1999 Ali Rothschild | Food Reviews & Stories
 

     
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Queen of Sheba showcases authentic Ethiopian food served in a thoughtful atmosphere. By that I mean Sheba, with its carpeted floors and plastic moldings, feels strangely like a public library. Thankfully, the food is worth the trip—it’s served communally in one big tin pan, with each person’s order side by side. The menu offerings, which are mostly wats, or thick stews, are awkward to pronounce but amply portioned. The alicha kinti-shara is a highlight, combining mushrooms and chicken in alicha spice, served on injera.

 
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