Marcus Samuelsson Comes Home | Bon Appétit
"Perched atop the tallest building in East Africa, this restaurant pairs sky-high panoramic views (a 46-floor elevator ride) with a mission-driven program to professionalize Ethiopian hospitality: years of staff training, partnerships with a local culinary school, and multi-month internships that create a pipeline for future chefs and restaurateurs. The menu reinvents Ethiopian staples—berbere is deliberately ubiquitous, teff is explored beyond injera (hand-cut teff tagliatelle tossed with roasted tomato Bolognese, spinach, lemon zest, and Parmesan), and doro wat is deconstructed into elements like fried chicken leg, a deviled egg, and a puff-pastry “doro wat lasagna”—all under a guiding concept called “guramayle” that blends traditional ingredients and modern techniques. The project emphasizes sourcing reliable purveyors and creating consistent kitchen and dining-room execution, while also imagining closer ties between regional producers (for example, potential fish from Lake Wenchi) and the restaurant’s future offerings." - ByPervaiz Shallwani
