On a chilly Friday evening, I stepped into Eshkol Ethiopian Cuisine & Cafe in bustling Ardmore. As someone who had never had Ethiopian food before, I wasn’t quite sure what to expect, but the cozy and colorful atmosphere immediately put me at ease. The restaurant was well decorated with cultural pieces, and despite the tight space, the tables were nicely spread out, so it did not feel crowded.
One feature that caught my eye was the traditional Ethiopian seating: small stools arranged around a low, covered woven basket table designed for communal dining. Although guests already filled the section, it added an authentic touch to the space.
After flipping through the menu, I decided on sharing the meat combo with The Spoke’s Co-Sports Editor, Sosi Sengal, who, with more experience with Ethiopian food than I, guided us to order the Single Meat Combo with a side of Shiro. The dish included Doro Wat, a chicken stew, beets, chard, Ayib cheese, a boiled egg and a few Teff Injeras – the fermented bread used to pick up the food. The Shiro consisted of chickpeas seasoned with spicy Ethiopian herbs and tomato.
The wait for the food was about 15 minutes, which was pleasantly quick. Shortly after diving into the main dish, I had the chance to speak with the chef and owner, Chef Chaltu Merga. She shared that all the meat used in her dishes is marinated overnight, allowing the flavors to fully seep into the meat, and that turmeric plays an important role in her cooking. She even checked in with me during the meal to make sure I was enjoying everything. The waitstaff was also attentive and helpful throughout the night.
When the food arrived, I was immediately impressed by the vibrant colors and aromas. The Doro Wat quickly became a favorite because of its pungent spice, acidity and tender chicken. The Shiro was another standout, especially when paired with Injera. Its savory, tomato flavor reminded me of an elevated hummus with a thin texture. The Injera itself was delightfully soft, spongy and slightly sour. The taste reminded me of South Indian Dosa, another fermented bread used to pick up food.
To finish the meal, I tried an Ethiopian macchiato. While it tasted similar to a strong filter coffee, it was exactly what I needed to warm up before I headed out into the cold. With unique, bold flavors and a welcoming environment, Eshkol Ethiopian Cuisine & Cafe is a must-visit for anyone looking to try something new.
Lauren Pinheiro can be reached at [email protected].
