In a permanent exhibition of the artworks of Biru Worku, Seyoum Ayalew, and Seifu Abebe, Music Café, located in Arada, has taken some inspiration from the 19th century French art movement, Impressionism, to transcend forms and create an ideal meeting place for artists practicing different expressions of what everyone involved in the project calls “essentially the same thing,” writes MIREILLE DE VILLIERS, SPECIAL TO FORTUNE.
Liquid Lounge, located in Kazanchis, opened its doors two weeks ago. It is not only a lounge and bar, but also a restaurant; while it is not exclusive, it is not cheap; and while foreigners hang out there, Ethiopians do too.
Despite Chicken Hut, the international chain, opening a branch in Addis Abeba, with plans to open more in its wake to serve the capital fried chicken 15 hours a day, it is not exactly a fast food franchise, writes MIREILLE DE VILLIERS, SPECIAL TO FORTUNE.
As a service to customers, whose entertainment is cited as a foremost reason for its implementation, an increasing number of bars in the capital are offering happy hour, a designated period during which the prices of some drinks are substantially reduced to encourage consumption, and play, writes MIREILLE DE VILLIERS, SPECIAL TO FORTUNE.
Cheered by the throng, Oromo dignitaries in traditional headdresses, lion skins and brightly-coloured velvet made their way to the edge of Lake Hora for an annual thanksgiving.
Ethiopia’s First International Fashion Week was successfully hosted in Addis Abeba last week to unite big industry players from across Africa in a bid to bring about sustainable development through fashion, writes MIREILLE DE VILLIERS, SPECIAL TO FORTUNE.
At age 7 Maheder Kebede lost her father and was raised by mom. Thinking about the future of the street kids that she walked by on her way to school made her relise that she might one day loose her mom too and become one of them. At age 9 she was able to change that fear into a dream. She decided to help less fortunate kids.
At a busy taxi stop, one man has gotten creative with an immobile minibus; serving Besso, the traditional ground barley shake to peckish people in transit, looking for a quick and filling drink in-between taxis, writes MIREILLE DE VILLIERS