(W42ST)– After 25 years in New York City, Queen of Sheba — the much-loved Ethiopian restaurant on 10th Avenue — will serve its final meal on April 26. Owner Philipos Mengistu cited slow business over the past year as the reason for its closure.

Opening in January of 2001 between W45th and W46th Streets, just months before 9/11, the restaurant was no stranger to adversity, Philipos said. “We were doing excellent until COVID. After COVID we started struggling, but we were doing fine until March of last year.” 

“We didn’t want to close, but after December it was really shaky,” he added, citing the cold weather this winter for deterring customers, and congestion pricing for raising prices. Ultimately, there wasn’t enough revenue coming in. 

The restaurant depended on neighbors, tourists and Broadway theater-goers who haven’t returned like in the past. “And people are also scared at nighttime to walk around the city,” Philipos added.

Hell’s Kitchen businesses have faced challenges recently, including increased delivery costs due to congestion pricing and adjusting to the new outdoor dining program and its slow permit process. 

Philipos immigrated to New York from Ethiopia in 1990, and after five years of driving cabs and limos opened his first restaurant, Meske, with three friends at W47th Street (bw 9/10th Ave) which closed last year. 

“I love my job more than anything in the world,” Philipos said. “The first thing I would tell them when they walk into my restaurant is to be open minded.”

“I can say I am the oldest at this location, of all the restaurants here,” he said — rivaled only by 44&X. When Philipos first opened, “there was a parking lot [across the street], there were prostitutes, there was nothing” in the neighborhood, he said. 

Neighbors have shared their love for Queen of Sheba over the years.  “Walk through a door and end up in Ethiopia,” raved Charliss Retif.  “Philipos Mengistu’s passion for his country, food and culture permeates his charming, cozy restaurant. His taking the time to explain all things Ethiopian to me showed his passion and knowledge.” 

Philipos is looking forward to some much needed rest and relaxation once he turns the lights off for the final time. 

“I have to rest for a while, I have to take a deep breath,” he said. “For the past 25 years, I’ve been working six, seven days every week.”