The story
On Chicago’s North Broadway, Demera brings the bold, aromatic traditions of Ethiopian cooking to the heart of Uptown. Chef and owner Tigist Reda leads the kitchen, crafting dishes that draw from her heritage and the rich spice palette of the Horn of Africa. The restaurant’s dedication to authentic, high-quality Ethiopian cuisine has earned it a Michelin Recommended distinction—a testament to the depth of flavor and care that defines every meal.
Chef Tigist Reda is the creative force behind Demera. Her cooking is personal: she regularly hosts events where guests learn to make injera, the spongy, fermented flatbread that is the foundation of every Ethiopian meal. For her birthday celebration dinner, she serves her favorite dishes—full of rich flavors and tradition—paired with her go-to cocktails and wines. The menu offers a window into what moves her: Katenya (fresh injera rolled with clarified butter and berbere spices, topped with ayib cheese), Doro Wot (African hen in a rich berbere sauce with a hardboiled egg), and a bold Ethiopian-style tres leches dessert. Chef Tigist also collaborates with other Chicago chefs for fusion dinners, blending Ethiopian food with French-inspired American cuisine or Vietnamese flavors, always with a spirit of community and purpose.
Demera’s menu is built for sharing, with classic meat and vegetable stews served family-style atop large rounds of injera. Standouts include the Gomen Be Siga—sautéed beef ribs with collard greens, ginger, garlic, and jalapeño—and the Hilbet, a creamy fava bean and lentil dip topped with seasoned halibut and silsi. Vegetarians are well served by the Beyanetu, a tasting platter of nine vegan dishes. The dining room is warm and welcoming, with outdoor seating for warmer months. Happy hour runs Monday through Thursday from 4-6 PM.
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