John G. Haddad visits Sheba for Style Magazine and, with more description than opinion, has a review that’ll make your mouth water:

Entrées fit into several categories: Wots (or stews) are made with a variety of meats (chicken, beef and lamb) and vegetables (lentils, potatoes, split peas and carrots) and range from mild to spicy. Rather than being stewed, tibs are meat and vegetable dishes sautéed in a clarified butter “niter kibbeh” infused with spices. We sampled ye-beg wot — strips of lamb braised in red pepper sauce. The spices impart a deep, rich heat; cayenne is mixed with fragrant spices that give it more dimension, in the same vein as Indian food. Sheba’s special tibs feature local grass-fed beef cubed and sautéed in succulent morsels.

Word has it that Sheba, Shockoe Bottom’s new Ethiopian restaurant, will be opening sometime this weekend. Sheba is located at 9 North 17th Street at the Farmers Market.

Business owners, residents, and neighbors are invited to the April meeting of the Shockoe Bottom Neighborhood Association to be held Monday April 21st at 5:30 pm. This month’s meeting will be held at the soon-to-open Sheba Ethiopian Restaurant located at 9 North 17th Street at the Farmers Market.

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An eagle-eyed reader sent us a photo of the accidentally exposed marquee at the former Wildcats/Moondance location (9 North 17th Street). Yummy!