Wednesday, May 11, 2011

Mesob Recognized in Zagat 2011/2012 Restaurant Survey

Zagat_mesob_2011
We are so proud after almost 8 years in business in Montclair, NJ, to not only be included in the latest Zagat Guide, but we have been recognized for excellence.

We received a letter in the mail yesterday, signed by Nina and Tim Zagat.  The letter reads:

“Dear Restaurant Owner,
Congratulations!  We are pleased to tell you that Mesob has been highly rated in our recently published Zagat Survey 2011/12 Restaurants guide.  The enclosed complimentary Certificate and Zagat Rated window decal reflect this honor.  Since the guide is based entirely on the collective opinions of thousands of avid consumers, this recognition really comes from your customers.”

The survey was released yesterday, which gathers 6,909 New Jersey diners' opinions about 1,050 restaurants around the state.

Our Mesob Zagat Survey listing says, "Finger food never felt so refined” as at this Montclair Ethiopian BYO where the “exotic,” “made-with-care” specialties can be scooped up with spongy injera bread; “informative” service and a “cool,” “calm,” “high-ceilinged” setting enhanced the “classy: mood at this “nice break from the standard.”

The review highlighted our home-made injera, a sponge-like bread made daily at the Montclair restaurant.

We also received high ratings for “informative” service.  Education is a strong value to us, and we train our Ethiopian and Eritrean staff members to educate diners and answer any questions they may have about Ethiopian food and culture.  Have you checked our QR Codes, that show you videos of Ethiopian food being prepared, and our traditional Ethiopian coffee ceremony?

Being included in the Zagat Survey was a huge achievement for us.  We have felt welcomed in our local Montclair community and by our very loyal customers and friends.  Thank you for all who helped us be recognized for this honor, that we have wanted for so long! J

4 comments:

  1. hello mesob!
    can you help me understand how buticha is made? some recipes online say to cook shiro or chickpea flour with oil and water, then chill, blend and then add onions, peppers and the dressing. others say it is made from cooked chickpeas that are ground then mixed with the vegetables and dressing?

    yours looks great, please help me if you can!
    xo
    kittee

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  2. Congrats! ( belated) Have a wonderful New Year! Feel free to visit my food blog: Spring of a Curiouseed. I ought to write a restaurant review about you guys, my favorites! Love!

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