The Ethiopian Restaurant — Restaurant in Denver

Ordered take out YEBEG WOT (deliciously and uniquely seasoned lamb). We paid $18 for the dish, but the portion was enough for doing dutch and/or tomorrow's lonely leftovers. All entrees include a side of YATES ALICHA (yellow split peas), a side of TIMOR GOMEN, (collard green-like cabbage and potatoes), and a large dollop of BERBERE, a surprisingly succulent sauce that compliments the rest of the fare beautifully in tangent with the customary ENJERA, a spongy flatbread that resembles naan. The shop seating is pizza parlor size, 10-20. No delivery. Saved a little of each food for the next day and everything was still tasty with the exception of the ENJERA, which didn't maintain its initial luster. Food appearance fresh isn't the best, and leftover is worse, but I'll reiterate the splendid savoriness. The only drawback I could discern was that the place is cash only, but I'm sure that will change sometime....

Don't go in here- horrible old man who owns the place is just not meant for the hospitality industry.I went in there jonesing for some injera- the prices were really high, the portions very scant and there was a complete lack of seasoning. The injera was made from a mixture of Teff and wheat flour- not entirely authentic. The food arrived in 40 minutes- the lentils were just boiled-with some salt- no seasoning, the so called vegetables were boiled within and inch of their lives- ever eaten mushy cabbage? To add insult to injury, the old man told me that he would charge me for a glass of tap water! I don't know how this horrible place stays in business- go to any other Ethiopian restaurant and they are good, unfailingly nice and hospitable. This one tho', is a blight. Don't waste your...

This local restaurant offers a lovely and unique dining experience. My boyfriend and I shared the chicken and lamb stew pictured here, which included lentils, cabbage, and an egg. It was cool to eat it with the injera, a flatbread-like food on which the stew was served (you don’t really use utensils in this restaurant for a more authentic experience). We also tried mead (honey wine) and a red wine, which were great.

I had never tried Ethiopian food before and was pleasantly surprised. Our server, who was the restaurant founder’s son, was super gracious and attentive with us, and the atmosphere was cozy and inviting. My only tip is to not expect to get super full from this meal, although it’s still a good portion.

This place has been around since the 80s and I can see why. We had a...