Demera
Ethiopian restaurant · West Town
916 W Fulton St, Chicago, IL 60607
Highlights
Ethiopian food with flavorful dishes like doro wot and injera
Ethiopian food with flavorful dishes like doro wot and injera
"The convivial energy of this Ethiopian staple in Uptown will make you happy to hang out while your friends (lovingly) roast you on your special day. Tables easily fit large groups, and the food is meant to be eaten family-style. The long menu is full of delicious dishes, like the shirro, and the misserana bowmia with perfectly cooked lentils. And the best thing to order is the chef’s messob, which is only available for groups of three or more. It comes with a delicious spread of stewed meats, seafood, and vegetables on a spongy bed of injera, which is made fresh daily." - adrian kane, veda kilaru, nick allen, john ringor
"Demera has some of the best messobs and injera in the city, and this upscale Ethiopian spot also has a full bar. Plus, it's also available to-go. This means you can order the messob dinner for four, and make it a dinner for one. Take it home, lay it out, and enjoy your giant meal all by yourself." - adrian kane, courtney sprewer, veda kilaru, john ringor
"Even though it's been around since 2007, Demera is still one of our go-to restaurants in Uptown. The convivial energy of the dining room makes you want to stay a while—whether you’re on a date, or having a group dinner where friendships won't be destroyed after splitting the check. Their chef-curated messob plates come with plenty of injera and a variety of dishes, like doro wot, beef tibs in a spicy awaze sauce, or garlicky collard greens. And you’ll be wishing you could easily pick up their housemade tej on your next Binny’s run." - john ringor
"A lively spot recommended for Ethiopian cuisine, offering communal, spiced dishes that showcase the region's bold flavors and shared-plate dining culture." - Regan Stephens
"The messobs at Demera are ideal for couples, providing a way to try a mix of dishes like chicken in spicy berbere sauce, steak tartare with herb butter sauce, and collard greens slow-cooked with garlic and ginger, with plenty of options for those who want to skip the meat. The food is served arrayed on a giant piece of injera to be scooped up with more of the fragrant flatbread and enjoyed with a bottle of Ethiopian honey wine or some cardamom-infused tea. Book a table through Resy." - Sam Nelson
