Empress Taytu Ethiopian Restaurant

Empress Taytu Ethiopian Restaurant Restaurant Reviews:

Addis A Babba! July 09, 2007 Food Service Atmosphere Cleanliness Overall        I absolutely love the way this place looks. Once you walk inside you feel like you've entered another world. And in such an inconspicuous location! While aesthetically pleasing, the traditionally Ethiopian low to the ground stool-style seating was uncomfortable and hard on my back. The food here is superb! I got the meat and vegetable mix dish and my friend got the meat variety dish. I was raised on Indian food and I loved the many similarities in flavor and texture. Unfortunately, for the price, they don't provide large enough servings of the curries, yet give way too many pieces of the traditional Injarra bread. While the bread tastes great, I'm always surprised when it is served cold (traditional Ethiopian style). Overall, definitely worth checking out. Review By: Nithin From Cleveland

Get Ready to Wait February 20, 2006 Food Service Atmosphere Cleanliness Overall        First, let me say that the food was very, very good. I had never had Ethiopian cuisine and I was impressed. But, the entire experience was ruined by the unbelievable wait!! We were seated almost immediately (the dining room was about 75% full), but we sat for 45 MINUTES before our server even stopped by to say hi. She was very pleasant, but that didn't really help. 15 minutes after taking our drink orders, she appeared with the wrong drinks. She finally got it right and dropped off our drinks and food, then disappeared. We had to track her down to pay our bill. It was ridiculous. Again, great food! But, unless you have a great deal of patience and no where to go, it probably isn't worth it. Review By: Anonymous Review From: cleveland

June 03, 2005        Empress Taytu is an Ethiopian adventure: the exotic fragrance of simmering spices, traditional low basket tables and circular thatched roofs suggesting huts. Tapestries, maps and photographs give a glimpse of Ethiopia's history and heritage. The menu explains that many Ethiopians abstain from meat for up to 200 days a year; thus, the vegetarian dishes offer complex flavors. Shorba, a lentil soup blended smooth, is hotter than the ""medium hot"" mentioned on the menu, and tikil gomen is a mild saute of cabbage, carrots and potato. A meat dish, yebug-alica, features lamb cooked in spiced butter and stewed with vegetables and seasonings. Entrees and side dishes arrive on large trays covered with injera, a moist, airy flatbread made with a blend of teff and wheat flour. Review By: