Queen of Sheba

Queen of Sheba Restaurant Review:

This Hell's Kitchen eatery presents exotic cuisine amid stark African artwork. Guests can opt for a traditional Ethiopian table made of brightly colored woven straw (imagine eating on an inverted sombrero), while two short wooden tables with hand-painted motifs offer a place for beverages. Armed with injera, warm Ethiopian bread with the consistency of thick crêpes, guests scoop up the food, which is served family style---the entrées arrive on one large injera-covered plate. Ethiopian cuisine can be spicy but Sheba offers a selection of less fiery options. The lega tibs consists of tasty cubes of lamb leg marinated in white wine and sautéed. The chef's special tibs is another favorite: chunks of lamb shoulder rubbed in Ethiopian seasonings and stir-fried with rosemary and onion. Another hit, the doro alicha, is a mild chicken stew and is anything but foul. Vegetarians have an array of options: collard greens; chick peas cooked with onion; and fresh string beans cooked with seasonings, coriander and olive oil.