Meatpacking Companies Filled the Midwest With Immigrant-Run Restaurants | Eater

A neighborhood spot serving traditional Ethiopian fare that resonates with both East African immigrants and a broader clientele. The menu features crispy, golden sambusas stuffed with seasoned minced meat or spiced lentils; yebeg wot, a spicy lamb stew rich with ginger, onion, berbere, and garlic; and smoky red doro wot with caramelized chicken and berbere spices. Opened by an immigrant couple, the restaurant became a cultural anchor for workers and families in the area and grew popular enough to be featured on a national food television show. - Tony Tran