We are currently open for business, however we are going through a big rebrand with substantial renovations to our storefront. GF: "We'd like to thank all of the customers.for the continued support during this trying time. She was a pillar in the community, and without the support from family, friends, and loyal patrons, I don't believe I would have been able to continue the business." GF: "I'd have to say the biggest hurdle I've had to overcome in this industry is simply being thrust into it last year when my mother passed away unexpectedly. When I feel like eating a generously portioned carnivorous meal, I go with the meat combo, which is a sampler platter of our beef, lamb, and chicken stew."
GF: "When I feel like eating a protein-rich vegan meal to keep me light on my feet, I always go with the famous veggie combo. Since then, I've had every job in the industry from busboy to restaurant owner, falling in love with the whole process." Guma Fassil: "I became an aspiring restaurateur at age 5 when my mother opened Ethiopia Restaurant in 1993. Is there anything else you want us to know?īHD: "We are a locally-owned and family-operated business driven off passion for our products and people. Our ability to adapt quickly, integrate, and utilize new technologies while maintaining quality products and service has helped us thrive during this very trying time." There’s beloved restaurants all over the country and our city closing permanently. Our biggest hurdle thus far has been trying to find innovative ways to survive this pandemic. What is the biggest hurdle you have had to overcome in the restaurant industry?īHD: "We’ve been in the industry for a little over a year. They’re addicting I had to set a strict limit for myself." I really love them all, but I’m in love with the texture and flavor of that cookie the most. I’m honored to be able to serve gourmet treats alongside my family in our hometown."īHD: "Our red velvet cookie is my absolute favorite. Having the opportunity to share my passion for flavor infused with love has been a dream. Being in this industry was welcomingly inevitable for me. I loved every moment, tasting and helping. Growing up, I spent as much time as I could soaking up every flavor and skill I could from my grandmother. Why did you decide to become a chef/restaurateur?īrittany Hawkins-Dobard: "Being born and raised in the home of the world’s best food and flavors, my love for food is ingrained.
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