"The casual-but-lively Queen of Sheba introduced unfamiliar Portlanders to Ethiopian food when it opened in the ’90s, quickly snagging local accolades and distributing injera, berbere, and other Ethiopian imports at markets around town. While a good number of Ethiopian restaurants in Portland hew cautious with their use of spice, Queen of Sheba doesn’t play around; all dishes arrive at a solid medium-hot. Those who can’t handle the heat should order mild dishes like an aromatic alicha. Conversely, heat-seekers can expect a real kick by ordering dishes like tibbsi kinttishara, sauteed mushrooms in a spicy berbere sauce (though spice levels can be adjusted upon request)." - Maya MacEvoy, Eater Staff
