By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Tina's house salad, made with tomatoes, cranberries and sunflower seeds, is also a standout, but I'm a carnivore at heart (or, should I say, at stomach), and that's why I'm such a fan of Hildebrand's meat dishes, which include yedoro watt (chicken), key watt (quarter-inch bits of beef), and beef tibbs, larger pieces of grilled beef with onions and green peppers. Both the yedoro and key watt are slightly spicy from the addition of an Ethiopian red-pepper-based seasoning referred to as berbere, as well as garlic and ginger. But the tibbs is not spicy at all.
For an appetizer, sometimes Hildebrand will bring an Indian-style samosa, or a cup full of dabbo qolo, little bits of fried corn muffin mix, which are habit-forming, they're so scrumptious. I do wish lamb were part of Hildebrand's bill of fare, but she says not enough customers order it. Maybe if I phone ahead, she can make it special for me next time I go.
479 N Arizona Ave.
Chandler, AZ 85225-4583
Hours: Monday through Saturday, 4 p.m. to closing. Last seating at 8 p.m.