Best Ethiopian Restaurant?

[bpcohen]

Looking for the best Ethiopian food in Manhattan. Did not like Meskerem, but am interested in Awash (UWS), Zoma and Queen of Sheba, as well as any others people recommend.

[lisalu]

Has anyone tried The Ethiopian Restaurant on York btwn 83 & 84?

[mboxermd]

What would you recommend ordering at these Ethiopian restaurants - I have never tried Ethiopian food?

[yt28]

Most Ethiopian restaurants (if not all) let you choose a "combination platter" that is a sampler of almost every dish on the menu.

[bigjeff]

the combo platters are an easy bet (usually there's a couple of choices, veg or not). I also love the almost raw beef cubes, forget the name, usually cooked in a quick wash of hot butter and, excellent at Queen of Sheba.

[yt28]

It's called gored gored and it's pretty good. I like the special tibs at Queen of Sheba, and the bozena shiro is usually decent too.

[nigella sativa]

No, but this morning I passed it for the first time. It looks promising and I am curious to hear what people have to say about it.

[rose water]

I prefer Zoma over Ghenet, Meskerem and Awash. Never been to Queen of Sheba.

[JungMann]

I have to advise against Awash. There are better Ethiopian restaurants in the city: Queen of Sheba among them.

[yt28]

Meskerem is pretty bad. Queen of Sheba is very good, has the traditional mesob tables and even the espresso machines for an authentic after-dinner macchiato. Awash has Harar beer straight from Ethiopia - the others serve made-in-NJ beers and honey wines. Zoma is slightly more upscale and has less of a traditional feel, but still pretty good.

[queenseats]

My vote goes to Ghenet, on Mulberry off of Houston. The combination platters are always a solid choice. Awash is OK.

[Edansan]

I agree that Ghenet is very good, especially if you like it spicy. Queen of Sheba is also a good choice.

[Elizabeth Rothman]

My Vote is for Ghenet as well. They will make gluten free injera as well if you ask. The food is simply amazing, and good with Tej wine or Ethiopian beer.

[yt28]

They make gluten-free injera? But how is that? Injera traditionally takes 3 days to ferment...

[Elizabeth Rothman]

I am not sure, they may make the base made of Teff and allow it to ferment and then add flour at the last minute. i know when I called the night before they told me that they make some of it the night before and some the same day. i had the same question. The injera they served us was darker in color to the injera that has wheat flour added to it. It was very good.