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Makeda Ethiopian Restaurant Restaurant Review: Makeda’s style blends traditional Ethiopian with elegant European, accented with beautiful woods and soft colors. The food includes such offerings as “beg wat,” lamb marinated in Ethiopian red wine and then braised in peppery berbere sauce; and “gomen be sega” made with fresh collard greens and sautéed filet mignon along with diced onions and peppers, which are spiked with cardamom and peppercorns. Staff is helpful in describing not only the dishes and heat level (some can be quite hot), but also the manner of eating them --- not all food is eaten with knives, forks and spoons. Especially notable are the many vegetarian preparations. One of the house favorites is “atakilt wat,” a heady mélange of fresh green beans, carrots, potatoes, green peppers, cabbage and onions sautéed with garlic, ginger and tomatoes. The limited wine list features vintages from southern climes such as South Africa, Chile and Australia. Desserts are appealing but American, with carrot cake, chocolate mousse and New York cheesecake.