Excellent Ethiopian food in an unexpected place. Interior is an old hotel and reminds me of being in Africa. Added benefit, everything is gluten free. Great for wheat allergies and celiac.

The atmosphere is unusual. Everyone there knows each other. Seems like family. They are there playing pool and talking. The baby runs around and is soooo cute. You feel like you have been welcomed into their living room. It's very homey. The food is DELICIOUS! Made fresh! What a find! A real cultural experience in worthington, mn.

Food takes a bit to prepare since it is cooked fresh. Well worth the wait.

Appears that this restaurant is no longer in business

Conclusion: If you seek for a unique, affordable dining experience in Southern Minnesota, this restaurant would fit the bill. However, if you expect linen tablecloths and white-gloved waiters go elsewhere. This is an excellent place for authentic, ethnic cuisine. I recommend trying Queen Sheba. Long version: Few places, if any, can rival the rich history of Ethiopia. An ancient country, and one of the oldest known sites of human existence, it yields some exceptional fare. Discovering a restaurant that serves authentic East African dishes in a small town in Southern Minnesota is a special treat. If you have yet to experience Ethiopian cuisine, this would be a great place to try it out. The expert application of spices alone makes it worth a stop. My sister and I walked in and immediately garnered a few quizzical glances from the other patrons. Seems we were not their typical clientele - no matter. We got menus at the counter from the owner, Shumet Felegu, a very kind man who was quick to ask if we enjoyed spicy food and was very helpful. After looking through the menu, we ordered multiple versions of “wat” or stewed dishes made from Lamb and Beef. Each, accompanied by fresh made cheese (“lab”) and a vegetable dish made from collard greens (“Ye'abesha Gomen”), was very good. A highlight was the injerra – a traditional bread made from a fermented, teff-flour dough. (Apparently, they use other non-authentic flours as well because the teff flour is expensive.) This bread is akin to sourdough bread and has a nice tangy flavor. All the dishes were good, but we agreed that the lamb dish, Sega Wat, was superb. It is flavored with berbere (pronounced bare-BARE-ee), an excellent spice blend. I have heard that, in the Ethiopian culture, a woman can secure a good husband based of their execution of this paste…hearts, stomachs, all that – perhaps a universal theme? (I may have misnamed some of the dishes. My Amharic is a little rusty!) The restaurant itself is a bit run-down and has a kind of hole-in-the-wall ambience not uncommon to this part of town or Minnesota. I would suggest not sitting near the counter, as there are many people that line up to take away bread, etc. The dining room has an easy, informal feel about it. The tab was very reasonable for the amount and quality of the dishes. I took away enough leftovers for another meal. On the way out, you might take in the small grocery area adjacent to the entrance. There are some unique finds there including coffee, teff flour, and spices. You may have to enter from inside the restaurant if the outer door is locked. A couple of thoughts: - These dishes are served in a traditional manner – meaning either accompanied, or atop, injerra and without utensils. You could ask for them, but I suggest that you just go ahead and dig in using a piece of the injerra. In Ethiopia, using only your right hand is proper. (Draw your own conclusion as to why!) -I suspect that the proprietor may have instructed the cook to dial the spice down a notch for us. Perhaps we did not appear like the types to enjoy spicy dishes, but both thought that the heat seemed rather tame. After the cautionary question before ordering, we were expecting more.