COMING SOON!
Inspired ETHIO-AMERICAN KITCHEN
Best Ethio-American Restaurant
A DESTINATION
We’re now in Payson, AZ and soon we’ll run a food truck at Roosevelt Lake.
Eat Together
Join us for a shared dining adventure! Our Ethio-American Kitchen brings people together over bold spices, comforting classics, and generous platters meant for sharing. Come connect, savor the blend and enjoy a memorable meal together.
Doro Wot / Chicken Stew
Experience Ethiopian’s beloved stew! Chicken braised in an intense, aromatic sauce of berbere / chilies, garlic, ginger, and spiced butter, accompanied by a hard-boiled egg. Best enjoyed by scooping with injera.
Tebs / Meat Cambo (beef)
Tibs is a popular Ethiopian dish made with sauteed beef, often cooked with onions, garlic, and a blend of spices. It can be served dry or with a bit of sauce, depending on preference. The beef is typically cooked in spiced butter and sometimes includes chili peppers or herbs. Tibs is usually eaten with injera, a sour flatbread used to scoop up the meat.
Gommen / Veggie Cambo
An Ethiopian Veggie Combo is a vegan platter featuring key stews like spicy red lentils, mild turmeric-yellow split peas, sauteed collard greens and turmeric-stewed cabbage, carrots and potatoes, often with green beans. It’s served communally on sourdough injera bread with extra injera for scooping.
THE KITCHEN
Yohannes. S
Chef
An Ethiopian chef known for crafting Doro Wot, Tibs, and Gommen Wot with special taste is skilled, passionate, and deeply rooted in tradition. They slow-cook Doro Wot with richly spiced berbere and perfectly boiled eggs, creating deep, layered flavors. Their Tibs is seared just right—tender, juicy, and infused with garlic, chili, and herbs. For Gomen Wot, they blend collard greens with just the right touch of garlic, onion, and niter kibbeh, achieving a comforting, savory balance. Every dish reflects not just skill, but love and pride in Ethiopian culture.
