Reviewed recently in Toronto Life Magazine
This dazzling yet humble tile in Toronto’s dining mosaic wows Queen West West with its Ethiopian cuisine, freshly roasted coffee and gracious service. Dining means tearing off pieces of soft, tangy crêpe (the hallmark of the cuisine) to scoop up mouthfuls of spiced split peas, puréed black beans and collard greens, all intensely flavoured, layered with ginger, garlic and spices. A dish of minced, spiced raw beef is, as advertised, better than steak tartare.
~ Toronto Life. Click here for the full review.
NOW Magazine Review
The most nitpicky eaters end up finger-feeding each other platters of spiced meat and vegetarian mixes at Queen and Gladstone Ethiopian restaurant Addis Ababa. Owner Aster Ketsela Belayneh has just released a self-published cookbook of her traditional treats called The Recipe Of Love. Devoted diners can stew up azifa (black lentils with mustard), minchet abish (hot ground-beef stew) and muz bemar (fried bananas with honey) at home to (slightly) cut down their weekly visits to Aster's table.
~ Now Magazine. Click here for the full review.