| EDITORIAL |
PRESS & REVIEWS
The Mercury News
From coffee shop to Ethiopian fare - by Aleta Watson
"The sign out front at the Super 8 motel on The Alameda clearly says Ethiopian cuisine, but the weary
traveling couple who wandered into the coffee shop for lunch clearly was surprised to learn there
weren't any sandwiches on the menu.
Owner Sahlu Okbato poured on his considerable charm, and soon the two were happily devouring
little dishes of Ethiopian meats and stews on a tray lined with the spongy, nicely sour flat bread
known as injera .
Queen of Sheba Restaurant has that effect on people. Doubters become believers as they explore
the colorful, mildly spicy cuisine of Okbato's homeland. Everything from the exceptional injera to the
traditional kifto -- lean, hand-minced beef cooked with a clarified and seasoned butter -- is made
fresh by Lomi Segni, Okbato's sister.
Okbato is a good guide, but the best bet for first-timers is one of the platters with an assortment of
complementary dishes. My companions and I opted for a kifto platter ($10.99), a vegetarian platter
($10.99) and an order of juicy doro tibs ($8.99), chicken breast sauteed with onions and chiles.
With Segni working alone in the kitchen, the food is not fast to arrive. While we waited, we satisfied
our curiosity about Ethiopian beer by splitting a dark, smooth and smoky Hakim Stout ($3.50).
Ethiopian wine is also on the menu.
When the food arrived, it was an event. Okbato placed a large enameled tray ceremoniously in the
middle of the table, lifted the conical straw dome, and spooned the aromatic dishes onto the layer of
injera in little piles with a distinctly Western-style salad with vinaigrette in the center. Atop the saucy
doro tibs , he layered hot white rice -- a non-traditional touch that he recommends to soak up the
sauce. Read more
The Mercury News
From coffee shop to Ethiopian fare - by Aleta Watson
"The sign out front at the Super 8 motel on The Alameda clearly says Ethiopian cuisine, but the weary
traveling couple who wandered into the coffee shop for lunch clearly was surprised to learn there
weren't any sandwiches on the menu.
Owner Sahlu Okbato poured on his considerable charm, and soon the two were happily devouring
little dishes of Ethiopian meats and stews on a tray lined with the spongy, nicely sour flat bread
known as injera .
Queen of Sheba Restaurant has that effect on people. Doubters become believers as they explore
the colorful, mildly spicy cuisine of Okbato's homeland. Everything from the exceptional injera to the
traditional kifto -- lean, hand-minced beef cooked with a clarified and seasoned butter -- is made
fresh by Lomi Segni, Okbato's sister.
Okbato is a good guide, but the best bet for first-timers is one of the platters with an assortment of
complementary dishes. My companions and I opted for a kifto platter ($10.99), a vegetarian platter
($10.99) and an order of juicy doro tibs ($8.99), chicken breast sauteed with onions and chiles.
With Segni working alone in the kitchen, the food is not fast to arrive. While we waited, we satisfied
our curiosity about Ethiopian beer by splitting a dark, smooth and smoky Hakim Stout ($3.50).
Ethiopian wine is also on the menu.
When the food arrived, it was an event. Okbato placed a large enameled tray ceremoniously in the
middle of the table, lifted the conical straw dome, and spooned the aromatic dishes onto the layer of
injera in little piles with a distinctly Western-style salad with vinaigrette in the center. Atop the saucy
doro tibs , he layered hot white rice -- a non-traditional touch that he recommends to soak up the
sauce. Read more
Metro
Silicon Valley's Weekly Newspaper
Pulling the tablecloth from under San Jose Coffee Shop's split personality - by Traci Vogel
"... IN ETHIOPIA, people eat their tablecloths. This bit of culinary sleight of hand is made possible
through the magic of teff, the grain used to make injera, the spongy pancakelike bread on which
Ethiopian food is served. Traditionally, injera (pronounced "en-jair-ah") is served draped over a
wicker hourglass-shaped table, and diners tear pieces of it off and use it to roll up the bean stews
and meat dishes. High in fiber and protein, low in fat and nearly gluten-free, teff is making inroads in
the United States at health food stores.
At San Jose Coffee Shop, the injera rests on something like a pizza plate. Cultural dissonance hardly
fazes the owners of this friendly restaurant; Sahlu Okebato moved from Ethiopia to the Bay Area when
he was a teenager and graduated from San Jose State University with a degree in electrical
engineering before taking over the coffee shop space attached to the Super 8 motel along the
Alameda. With his sister in the kitchen, Sahlu created a split menu, featuring both American diner
food and traditional Ethiopian fare. The restaurant décor itself sports a dual personality-the front
room decorated with a distinctly Denny's bent, with a counter and red vinyl booths, and a backroom
decorated more formally with tables. The second section has signage ordaining it the "Queen of
Sheba" room, which is what Sahlu is considering renaming the entire restaurant. The complete
menu is available in either room.
Don't be afraid to experiment at the San Jose Coffee Shop. Sure, the club sandwich on the American
side may be good, but trust me-you want the doro wot. ...." Photograph by Dave Lepori - Metro, Silicon
Valley's Weekly Newspaper. Read more
Silicon Valley's Weekly Newspaper
Pulling the tablecloth from under San Jose Coffee Shop's split personality - by Traci Vogel
"... IN ETHIOPIA, people eat their tablecloths. This bit of culinary sleight of hand is made possible
through the magic of teff, the grain used to make injera, the spongy pancakelike bread on which
Ethiopian food is served. Traditionally, injera (pronounced "en-jair-ah") is served draped over a
wicker hourglass-shaped table, and diners tear pieces of it off and use it to roll up the bean stews
and meat dishes. High in fiber and protein, low in fat and nearly gluten-free, teff is making inroads in
the United States at health food stores.
At San Jose Coffee Shop, the injera rests on something like a pizza plate. Cultural dissonance hardly
fazes the owners of this friendly restaurant; Sahlu Okebato moved from Ethiopia to the Bay Area when
he was a teenager and graduated from San Jose State University with a degree in electrical
engineering before taking over the coffee shop space attached to the Super 8 motel along the
Alameda. With his sister in the kitchen, Sahlu created a split menu, featuring both American diner
food and traditional Ethiopian fare. The restaurant décor itself sports a dual personality-the front
room decorated with a distinctly Denny's bent, with a counter and red vinyl booths, and a backroom
decorated more formally with tables. The second section has signage ordaining it the "Queen of
Sheba" room, which is what Sahlu is considering renaming the entire restaurant. The complete
menu is available in either room.
Don't be afraid to experiment at the San Jose Coffee Shop. Sure, the club sandwich on the American
side may be good, but trust me-you want the doro wot. ...." Photograph by Dave Lepori - Metro, Silicon
Valley's Weekly Newspaper. Read more
| Reviews |
Rose Garden Resident
Local café makes total transition to exclusively Ethiopian cuisine - By Mary Gottschalk
" In an effort to lure new customers and to get current ones to be more adventuresome, he's started a
$7.99 buffet lunch on Fridays from 11:30 a.m. to 2:30 p.m.
"People are reluctant to try different dishes," he says. "I thought this might encourage them to try new
dishes. We offer one chicken, one lamb, one beef and four vegetarian dishes as well as rice, breads
and salads."
Okebato has also expanded into catering, including corporate, private and weddings. Additionally, he is
hosting a winemaker dinner with J. Lohr on July 14.
Nicole Saffaie, Northern California sales manager for the winery on Lenzen Avenue, says she had
never tried Ethiopian food until Okebato approached her company.
"Ethiopian food has a lot of intense spices," Saffaie says. "I suggested certain reds and whites that
would go with his food. I've chosen a Riesling, a Chardonnay and a cabernet.
"It should be a nice evening. A lot of people have not eaten Ethiopian food. It's an entirely different
experience. This is a chance to experience something out of the ordinary." Read more
Spartan Daily
San Jose State University Paper
Alum moving ahead with Ethiopian cafe - By Michelle Ochoa
" In August 2003, a San Jose State University alumnus took the reins of a little restaurant currently named
the San Jose Coffee Shop, tucked next to Motel 8 on The Alameda.
Sahlu Okebato saw an opportunity and thought, "I can combine traditional American with exotic Ethiopian
food."
Okebato said he graduated from SJSU in 2000 with a bachelor's degree in electrical engineering. He
then went on to work with Compaq for two-and-a-half years as a design verification engineer, testing
products for functionality. The company's merger with Hewlett-Packard left thousands of employees,
including Okebato, looking for other lines of work, he said.
Walking through the doors, the cafe looks like any other place where one might stop for a quick bite to eat.
Nondescript booths sprawl across the room.
To the right is a more elaborate dining area with Ethiopian flair. Upstairs is a bar that's open on
weekends. What makes the place special is the wide range of food and beverages as well as the friendly
staff.
Customers can come in for hot oatmeal, omelettes, chicken sandwiches and burgers or try a traditional
Ethiopian dish such as yebere tibs (spicy beef in its own juices) served with injera (a sticky, stretchy flat
bread that tastes like sourdough and is served with many Ethiopian dishes) and a salad. Guests are
encouraged to eat the Ethiopian food with utensils or with their hands, scooping food into the injera and
then eating.
The cafe also offers a full bar, including Ethiopian and American wines and beers, as well as full
espresso service, featuring Ethiopian and American coffees.
San Jose State University Paper
Alum moving ahead with Ethiopian cafe - By Michelle Ochoa
" In August 2003, a San Jose State University alumnus took the reins of a little restaurant currently named
the San Jose Coffee Shop, tucked next to Motel 8 on The Alameda.
Sahlu Okebato saw an opportunity and thought, "I can combine traditional American with exotic Ethiopian
food."
Okebato said he graduated from SJSU in 2000 with a bachelor's degree in electrical engineering. He
then went on to work with Compaq for two-and-a-half years as a design verification engineer, testing
products for functionality. The company's merger with Hewlett-Packard left thousands of employees,
including Okebato, looking for other lines of work, he said.
Walking through the doors, the cafe looks like any other place where one might stop for a quick bite to eat.
Nondescript booths sprawl across the room.
To the right is a more elaborate dining area with Ethiopian flair. Upstairs is a bar that's open on
weekends. What makes the place special is the wide range of food and beverages as well as the friendly
staff.
Customers can come in for hot oatmeal, omelettes, chicken sandwiches and burgers or try a traditional
Ethiopian dish such as yebere tibs (spicy beef in its own juices) served with injera (a sticky, stretchy flat
bread that tastes like sourdough and is served with many Ethiopian dishes) and a salad. Guests are
encouraged to eat the Ethiopian food with utensils or with their hands, scooping food into the injera and
then eating.
The cafe also offers a full bar, including Ethiopian and American wines and beers, as well as full
espresso service, featuring Ethiopian and American coffees.
