New York City food trends move fast. One minute everyone is lining up for a croissant-donut hybrid, and the next, they're obsessed with a specific type of chili oil from a basement in Flushing. But honestly? Some of the best meals in Manhattan aren't trending on TikTok. They’ve just been there, being consistently excellent for decades. That is exactly the vibe at Queen of Sheba restaurant NYC. Located right on 10th Avenue in Hell’s Kitchen, this place is basically an institution for anyone who actually likes Ethiopian food without the pretense of a "concept" menu.
It’s small. It’s usually loud. The air smells like roasted coffee and berbere spice.
If you’ve never had Ethiopian food, you’re in for a shock because there are no forks. You use your hands. Specifically, you use injera, which is this sourdough-risen flatbread with a spongy texture that looks a bit like a grey crepe. You tear off a piece, scoop up some spicy lentils or tender doro wat, and pop it in your mouth. It’s communal, it’s messy, and it’s the best way to eat.
The Magic of Chef Philipos Mengistu
Chef Philipos Mengistu is the heart of this place. He opened Queen of Sheba back in the early 2000s, and he’s been a fixture of the Hell’s Kitchen dining scene ever since. He actually grew up in Ethiopia, learning the craft from his mother, and you can tell. This isn't corporate "fusion" food. It’s soul food.
People often get intimidated by the menu if they aren't familiar with the terminology. You’ll see words like wat, tibs, and kitfo. Basically, a wat is a stew. It can be meat-based or vegan, but it usually starts with a base of slow-cooked onions and berbere, which is a complex spice blend containing chili peppers, garlic, ginger, basil, and korarima.
Tibs are more like a stir-fry. If you’re a meat eater, the Lamb Tibs here are legendary. They’re sautéed with onions, rosemary, and jalapenos. It’s savory, a little bit spicy, and hits that comfort food spot perfectly.
Why the Veggie Combo is the Secret MVP
Even if you are a hardcore carnivore, you sort of have to order the vegetarian combination. It’s vibrant. You get these little mounds of lentils (misir wat), yellow split peas (kik alicha), and collard greens (gomen) arranged in a circle on a giant piece of injera.
🔗 Read more: Pink White Nail Studio Secrets and Why Your Manicure Isn't Lasting
The misir wat is usually the standout. It’s red lentils simmered in that spicy berbere sauce until they’re almost creamy. Most people assume "spicy" just means "hot," but in Ethiopian cooking, it’s more about the depth of flavor. There’s a warmth to it that lingers.
Then you have the gomen. It’s just collard greens, but they’re cooked down with garlic and ginger until they’re tender but still have some bite. Mixing a bit of the spicy lentils with the mild peas and the greens on one piece of injera is the move. It’s a flavor profile you just don’t find in many other cuisines.
The Cultural Hub of 10th Avenue
Queen of Sheba restaurant NYC isn't just about the food, though. It’s a neighborhood anchor. Hell’s Kitchen has changed a lot over the last twenty years—gentrification has definitely left its mark—but this spot feels like a time capsule in the best way possible. You’ll see Broadway actors grabbing a quick dinner before a show, families who have been coming here for a generation, and tourists who stumbled in by accident and are now staring wide-eyed at their first platter of injera.
The service is famously "relaxed."
Don't come here if you're in a massive rush. It’s not fast food. It’s meant to be an experience. You sit, you drink some Ethiopian beer (like St. George or Meta), and you talk. The lighting is dim, the walls are decorated with traditional Ethiopian art, and the whole atmosphere encourages you to actually put your phone away and engage with the person across from you.
One thing that surprises people is the Coffee Ceremony. Ethiopia is the birthplace of coffee, and at Queen of Sheba, they treat it with the respect it deserves. It’s not a quick espresso shot. They roast the beans right there, bring the smoke around for you to smell, and then serve the coffee in small cups from a jebena (a traditional ceramic pot). It’s strong enough to wake the dead and usually comes with popcorn. Yes, popcorn. It’s a traditional pairing, and once you try it, you’ll wonder why we don’t do it everywhere.
💡 You might also like: Hairstyles for women over 50 with round faces: What your stylist isn't telling you
Addressing the Misconceptions
A lot of people think Ethiopian food is always "blow your head off" spicy. That's just not true. While berbere has heat, there are plenty of alicha dishes that are mild and savory, seasoned with turmeric and ginger instead of chili.
Another misconception is that it’s hard for people with dietary restrictions. Actually, it’s one of the most inclusive cuisines out there. Since the Ethiopian Orthodox Church has many fasting days where meat and dairy are forbidden, the vegan options are incredible. They aren't afterthoughts; they are primary dishes. Also, injera is traditionally made from teff, which is a gluten-free ancient grain. However, some restaurants (including Queen of Sheba at times) might mix teff with barley or wheat to help the fermentation, so if you are a strict Celiac, you should definitely ask if they have 100% teff injera available that day.
What to Order if You’re Overwhelmed
If it’s your first time at Queen of Sheba restaurant NYC, don’t overthink it. Just go for the Sheba Discovery platter. It’s basically a "greatest hits" album of the menu. You get a sampling of the key meat and vegetable dishes.
- Doro Wat: This is the national dish of Ethiopia. It’s a chicken stew slow-cooked for hours, served with a hard-boiled egg that has soaked up all that spicy gravy.
- Kitfo: This is for the adventurous. It’s essentially Ethiopian steak tartare—minced raw beef marinated in mitmita (a very hot spice blend) and niter kibbeh (spiced clarified butter). You can ask for it "leb-leb," which means it's slightly seared, but the traditional way is raw.
- Ayib: This is a mild, crumbly buttermilk cheese. It’s the perfect fire extinguisher if you accidentally eat a whole jalapeno from the tibs platter.
The texture of the food is a big part of the appeal. You have the soft, porous injera, the chunky vegetables, and the tender meat. It’s tactile. You’re literally building each bite with your fingers.
The Logistics of Visiting
You can find them at 650 10th Avenue. They’re open for lunch and dinner, but dinner is when the place really comes alive. If you’re planning to go on a Friday or Saturday night, you should probably call ahead for a reservation. It gets packed.
Pricing is incredibly fair for Manhattan. You can easily have a massive feast for two people with drinks and stay under $80, which is becoming a rarity in this part of town.
📖 Related: How to Sign Someone Up for Scientology: What Actually Happens and What You Need to Know
One thing to keep in mind: the portions are huge. Because everything is served on a communal platter, it’s easy to over-order. Start with a combination platter and see how you feel. You can always add an extra side of sambusas (flaky pastry shells filled with lentils or meat) if you're still hungry.
Navigating the 10th Avenue Vibe
Walking to the restaurant is part of the experience. That stretch of 10th Avenue is gritty but vibrant. It feels like "Old New York." It’s far enough away from the chaos of Times Square to feel local, but close enough that you can still catch a 10:00 PM show after your meal.
The restaurant has survived the 2008 recession, a global pandemic, and the ever-rising rents of New York. That only happens if a place is doing something right. It’s the consistency. You know that if you go there today, or three years from now, the misir wat is going to taste exactly the same.
Actionable Steps for Your Visit
To get the most out of your experience at Queen of Sheba, follow these specific tips:
- Request the 100% Teff Injera: If you want the most authentic (and gluten-free) experience, ask if they have pure teff injera available. It has a deeper, more complex nutty flavor than the blended versions.
- Order the Honey Wine (Tej): This is a traditional Ethiopian mead. It’s sweet, slightly effervescent, and cuts through the spice of the berbere perfectly. It’s a unique flavor you won't find at your local wine bar.
- Go with a Group: Ethiopian food is designed for sharing. The more people you have, the larger the variety of dishes you can fit on your communal platter. It’s the ultimate social dining experience.
- Finish with the Coffee Ceremony: Don't just pay the bill and leave. Dedicate the extra 20 minutes to the coffee service. It’s a ritual that grounds the meal and gives you time to digest and talk.
- Wash Your Hands First: Since you’re eating with your fingers, use the restroom or the hand-washing station before you sit down. It’s common courtesy and a practical necessity.
Queen of Sheba remains a testament to the power of family-run businesses in New York. It doesn't need flashy marketing or a celebrity spokesperson. The food speaks for itself, and the hospitality makes you feel like you’ve been invited into Chef Philipos’s own home. In a city that is constantly chasing the "new," there is something deeply radical and satisfying about a place that chooses to stay exactly the way it is.
Whether you're a lifelong fan of Ethiopian cuisine or a complete novice, this spot is a mandatory stop on any NYC food tour. Just remember: tear, scoop, eat, repeat. Don't touch the fork.