The decor is typical for an Ethiopian restaurant- boasting a mixture of traditional mesobs and western tables. There are paper napkins and no tablecloths; the atmosphere in general is mediocre. Both times the service was extremely slow, but pleasant and accommodating. Rest assured, though; the food will make up for any perceived shortcomings.
For starters, the injera. Now I know that I am one of the few people who genuinely likes injera, but Queen of Sheba's is the best I've ever tasted; you can even eat it plain. But why would you? There are eight vegetarian options on the menu (the fish DOES NOT count); the waitress confirmed that all of them were dairy/ghee free. You may order 1 item, which will come with two other vegetarian sides, OR
- Ater Kik Alecha: "split peas are cooked in onions, garlic and olive oil, mild yellow dish with a touch of turmeric and subtle blend of herbs and spices".
- Shiro: "split peas are milled together with a perfect blend of berbere, herbs and onions, slow-cooked into a creamy dip for your injera."
- Cabbage Wot: "cabbage, potato, and carrot cooked with onion and garlic, with a touch of turmeric."
- Butecha: "finely milled chickpeas pan crusted in olive oil and reduced with lemon shallots and jalapenos." (I have tried and failed at this dish myself)
- Gomen Wot: "finely chopped collard greens are cooked in their own steam with mild seasonings and olive oil."
- Atakilt Wot: "fresh string beans and long cut carrot [don't be fooled; they're baby carrots] are cooked in tomato sauce with our rich blend of seasonings."
- Misir Wot: "split lentils are stewed with onion, garlic, and a blend of Ethiopian herbs"