Restaurant Queen Sheba has been serving Ethiopian food on Avenue du Parc in Mile End since 2017, run by owner Aschalew Abebe. The menu covers considerable ground: kitfo (minced raw beef marinated in spiced clarified butter and mitmita, served with gomen and ayib cottage cheese), doro wat (chicken simmered in berbere sauce with a hard-boiled egg), lamb and beef tibs, a full range of vegan stews including messer wat, shiro, atakelt, and fosolia, and assa goulash for fish. Everything arrives on injera, the spongy teff flatbread that doubles as utensil. The sharing platters, which combine stew meats and vegan dishes for two to four people, are the house format. Tej, the Ethiopian honey wine, is a fixture, as is the coffee service.