Queen of Sheba Restaurant

"This cozy Ethiopian storefront has been an anchor on MLK since the 1990s, which means it’s older than many of its current regulars. Portland has a number of exceptional Ethiopian restaurants, no two of which approach the versatile African cuisine in quite the same way. But honor must be paid to the Queen, which is still one of the best spots in town for richly spiced wat and tangy injera. For the uninitiated, the former is traditionally served on top of the latter, without utensils, which makes every meal a sort of scavenger hunt to pair the most savory morsel with the right scrap of flatbread. The best way to experience this is with the complete sampler for two, but for solo diners the smaller combination plates are also solid values." - Ben Coleman, Eater Staff

"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

"It’s one of my absolute all-time favorite places to eat. My move almost always is to bring a bunch of willing participants and get the largest vegetarian plate." - Brooke Jackson-Glidden

"Eating delicious goop with your hands is an inevitably enjoyable experience while a little stoned, and the lovely vegetarian combos at Queen of Sheba Ethiopian are a blast to eat. From kik alicha, a yellow split pea stew, to the restaurant’s signature mushroom dish Tsebhi Kinttishara, the assortment of stews and sauces go smashingly well with a big sheet of injera, or flatbread." - Brooke Jackson-Glidden