Ethiopian cuisine has several aspects all own: Injera bread (made from a cereal grass similar to millet), nug (an oil derived from edible herb), and spices assoicated with much of North African cuisine (saffron, cumin, mustard & fenugreek, to name a few). Together with dried chile peppers, these and other spices (such as ginger) are dried and ground into a powder called berbere, which is used to flavor many dishes. Chickpeas and a variety of beans are staples, as are tomatoes and lentils. Meats, including lamb, beef & chicken, are prepared as Wat (stews), tibs (sauteed) or a beef kifto (like a tartare).

There are no eating utensils. One uses the injera bread (a sort of spongy pancake with a sourdough kick) to scoop up the treats.

At Queen of Sheba, the best idea is to start off with one of the salad appetizers, and maybe a portion of crispy injera bread, which has a very pleasing carmelized flavor and texture, and then follow-up with a sampler.

The food is spicy, but not on the initial bite. One has to wait a few minutes for that warm feeling to fill the mouth.Ethiopian beer pairs well with this spicy warmth.

Many vegetarian dishes are available, and the experience is all about trust: diners eat off the same platters. A must try is the Ethiopian coffee.

Lots of pretty young people come here, refugees from the theater district, and their achingly hip attitude can be annoying as they stand at the bar posing while they wait for you to finish eating so they can get your table. On the other hand, it is quite pleasing to view them, as well.

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