Bantam & Biddy, Chicken in Ansley

Bantam & Biddy's, 1

This is only my second time at Bantam and Biddy, a restaurant in the Ansley Mall. They lived up to their reputation for excellent chicken, but for my money the sides were even better–fresh, house made, and as local as possible. It’s a great menu. And be sure to try something from the dessert case too!

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This is the side porch. On this nice evening, it was the place to be. Plus you get to watch all the handsome men going to the gym.
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This is the veggie plate, a choice of four sides. Shown: faro salad with broccoli and Vidalia onions; quinoa and spinach salad, duck fat fries, and (covered by the bread) picked beets with goat cheese.
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Quarter chicken with grits and fresh fruit salad
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The Bangers & Mash were surprisingly good–curried chicken sausage, loaded mashed potatoes and apple sauce.
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A close up of those duck fat fries

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Queen of Sheba, Ethiopian

Queen of Sheba, 1

I have very few friends who are adventurous eaters, so when I find one or two willing to give a new cuisine a try, I’m excited if they agree to go to an Ethiopian restaurant. This time I took them to Queen of Sheba, a small restaurant that seems to be run by a family. It’s located near the Target shopping center at 1594 Woodcliff Dr. N.E. In addition to good traditional menu, they offer jazz music and other events and a full bar. Here’s a brief pictorial introduction to the restaurant.

You are greeted at the door with the dress of Ethiopia
You are greeted at the door with the dress of Ethiopia
This is a wat, thick stew that is ladled onto a piece of injera, a kind of bread made of teff. The stew is eaten with the fingers using pieces of the injera. This wat is lamb, a very popular meat in this cuisine.
This is chicken tibs, cubes of meat. Notice how it is placed directly onto a sheet of bread, called injera.
All meals are served with rolls of injera since there are not forks. You tear off a bit of this bread then use your right hand to pick up some of the food and pop the whole thing in your mouth. Injera takes several days to make since no prepared yeast is used. This is a type of sourdough.
All meals are served with rolls of injera since there are not forks. You tear off a bit of this bread then use your right hand to pick up some of the food and pop the whole thing in your mouth. Injera takes several days to make since no prepared yeast is used. This is a type of sourdough.
This is a wat, thick stew that is ladled onto a piece of injera, a kind of bread made of teff. The stew is eaten with the fingers using pieces of the injera. This wat is lamb, a very popular meat in this cuisine.
This is a wat, thick stew that is ladled onto a piece of injera, a kind of bread made of teff. The stew is eaten with the fingers using pieces of the injera. This wat is lamb, a very popular meat in this cuisine.
I had whole fish, tilapia, with a salad. I had to ask for a fork for this.
I had whole fish, tilapia, with a salad. I had to ask for a fork for this.
We started the meal with sambusa, similar to Indian samosa. This one was filled with lentils, but they had meat filled as well.
We started the meal with sambusa, similar to Indian samosa. This one was filled with lentils, but they had meat filled as well.
This is a fruit cake. While Ethiopia isn't known for it's sweets, this was very good, if not traditional. A good option is to order a coffee ceremony.
This is a fruit cake. While Ethiopia isn’t known for it’s sweets, this was very good, if not traditional. A good option is to order a coffee ceremony.