Eshkol sits in Ardmore, a suburban outpost for Ethiopian cooking helmed by Chef Chaltu Merga. Before opening the restaurant, she built a reputation catering weddings, reunions, and private events around Philadelphia, and that background shows in a menu built for sharing.
The kitchen runs on teff injera, with vegan dishes like misir wot, gomen, and key sir alongside meat-forward plates such as doro wot, beg alicha, kitfo with ayib, and Chaltu's own minced beef special, minchet abish. Combo platters — vegan or meat, sized for one or two — arrange several dishes over injera in the traditional style.
The cafe side keeps a traditional Ethiopian coffee ceremony: green beans roasted over an open flame, brewed in a jebena, and served with kolo, roasted barley that's part of the ritual. Banana and zucchini bread round out the cafe menu.
The kitchen runs on teff injera, with vegan dishes like misir wot, gomen, and key sir alongside meat-forward plates such as doro wot, beg alicha, kitfo with ayib, and Chaltu's own minced beef special, minchet abish. Combo platters — vegan or meat, sized for one or two — arrange several dishes over injera in the traditional style.
The cafe side keeps a traditional Ethiopian coffee ceremony: green beans roasted over an open flame, brewed in a jebena, and served with kolo, roasted barley that's part of the ritual. Banana and zucchini bread round out the cafe menu.