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An Ethiopian restaurant likely to appeal to novice and connoisseur alike, Meskerem is a welcome addition to South Grand's multi-culti mix. Even the injera - the spongy, slightly sour bread with which you scoop up your food - is better than average here. Newcomers might want to try the Meskerem Combo, which offers both straightforward tibs wat (beef in the classic Ethiopian berbere sauce), and the more interesting gomen besaega (beef with collard greens). Vegetarians will find several delicious lentil, chickpea and sautéed vegetable dishes, while adventurous carnivores may want to try kitfo, raw beef chopped very fine and seasoned with clarified butter and fiery mitmita chile powder.
St. Louis' neighborhoods are gems in their own right: full of history, great people and, as far as Gut Check is concerned, fantastic food. Each week we'll take you into a specific neighborhood and poi... More »
In the past twelve months, I've reviewed 62 restaurants (and one minor-league baseball stadium). I've traveled to Columbia and the Metro East. I've sampled the cuisines of Korea, Japan, Ethiopia and Eritrea, Iran, Thailand, Bosnia, Brazil,... More »
Even after a friend and I had scooped up several handfuls of kitfo raw beef chopped very, very fine and seasoned with niter kibbeh (clarified butter) and mitmita (a fiery ground chile pepper) our server offered to take it back to the kitchen... More »
You can't dangle your toe in the waters of Ethiopian cuisine. You must, to mix metaphors, roll up your sleeves and get your hands messy from the start, forgoing traditional utensils -- or untraditional utensils, for that matter. Instead, you use the spongy, sour flatbread known as injera to scoop up the complexly spiced sautés and stews that make up Ethiopian cuisine. If this seems daunting, it isn't, and the staff at Meskerem Ethiopian Restaurant goes out of its way to make you... More »
This category couldn't have existed in 2006, but the past year has seen a boomlet of East African restaurants opening in St. Louis -- none more welcome than Meskerem. The first Midwestern outpost of a very small chain (there are two locations in New York City and one in Charlotte), Meskerem offers something for everyone. Longtime fans of Ethiopian food -- not to mention dedicated carnivores -- will relish the kitfo, a dish of raw beef with clarified butter and chile powder that's... More »