“ Wow! You will not be let down by this place! From the moment you walk in the aroma of delicious food hits you. The friendly staff seats you. Then let the food flow. Every stew was so perfectly prepared! The spice and spiciness were just right! The bread was spongy and perfect! I will 100% be coming back here time and time again and bringing friends! ”

“ The food was delicious and the portion was very large. I ordered twice on GrubHub and they were very efficient. ”

“ Ethiopian Diamond is easily the best Ethiopian food in Chicago. I'm never disappointed when I go. If you go in a party of two or more, I can't recommend the tibs sampler enough. The mead is delicious and the tea hits the spot after your meal to help digest. This is a spot I will keep coming to for years. ”

“ We hopped the train and headed northward for lunch. Seating and service started a little slowly but picked up. Our order consisted of the tibs sampler for one and two doro tibs alicha (cubed chicken breast). It was more food than we could eat. We should have taken the suggestion to get the tibs sampler for two. The beef zilzil tibs were the most popular amongst us. We also enjoyed the vegetables. One brother is eating healthfully. It was my brothers' first introduction to this cuisine. There was plenty of injera. They honestly enjoyed the experience. ”

“ An unassuming storefront with a weathered awning is home to a city gem. There's plenty of room inside for parties of varying size. Our group of 8 walked in on a Saturday night with no reservations. We need to fix that. If you've never tried Ethiopian food, you're in for an experience. It's great for vegetarians AND carnivores. You also eat with your hands so no worrying about which fork or plate to use! (Don't worry. There is a hand washing station, separate from the restrooms.) Various dishes are served on a plate of fresh injera - a spongy flatbread made with teff. I did notice on the menu that a teff-only injera was offered so if you're gluten-free ask about the injera. We shared a vegetarian sampler for two, which included two sambusa per person - think something like a samosa or empanada - and more injera than you need. Plenty of street parking and a frozen custard place across the street! ”

“ I had the tibs and veggie combo and everything was very fresh and flavorful. I would definitely recommend trying Ethiopian cuisine at least once if you haven't yet since it's an experience. You eat with your hands using injera (Ethiopian flatbread). I describe injera as having a spongy consistency and mildly sour. You use the injera to pick up the food on the plate. And don't forget the injera at the bottom of the plate sine that's where all the flavor is. ”

“ Great food and friendly service. Some dishes we haven't encountered in other Ethiopian places including some nice dumplings. Cool pictures on the wall. Not too loud. And enough seating to handle a Friday night rush. Really hard to do any better. ”

“ There's a first time for everything, right? Well, last night was when I had my inaugural Ethiopian meal in my more than 40 years on this planet. I blew my chance last year when I was in Washington, D.C. with its ubiquitous Ethiopian establishments so when I saw that my cousin lives close to some, I just had to seize the moment. Once again, Cousin Marlene **, was without my two nieces for an evening so she and I took the short drive to Ethiopian Diamond. Unassuming on the outside, go in and you'll be surprisingly greeted by the sight of a somewhat packed, dimly lit dining room. The nice gentleman who I assumed was the head of the eatery sat us close to the window with a good view of the L tracks and Broadway. We were when then given drinks and two meat-filled samosas ("It's just like an empanada," my cousin said after trying hers). Since we were first-timers, we kept our dinner simple and went with the Tibs Sampler and the Doro Tibs. Whatever the Ethiopian word for "wow" is, that's what I want to say. It's as if a cadre of different flavors ranging from salty to fiery to tangy got together in each of those dishes. I should also mention that this cuisine doesn't involve spoons and forks, but a unique bread called Injera, which diners use to scoop up the meat and vegetables. This is food meant to be eaten with a large group. Want to hear a funny story? I told my cousin how the Ethiopians feed each other with Injera full of anything, which she found surprising. I said it was a way for people to bond, almost like when they toast with drinks in their hands. ** Name changed to protect her privacy ”