Muya Restaurant
I would happily dine at Muya every day if I could. It’s that wonderful, and the restaurant is far too unnoticed as a place to go for good food and culture. A daily visit would be my contribution to its growth. In addition to the food, I adore the restaurant’s managers. They swell with pride when you inquire about their cuisine and how the meal is typically consumed. They enjoy discussing it with you and engaging in dialogue about it.
That, in my opinion, captures a significant portion of what a good dining culture is all about, and — I will baldly state in light of the recent bullshit going on around the world and the preponderance of Brexitish-Trumpite assholes — the restaurant symbolizes everything that this community here in Waterloo Region is all about, as well as what Canada is, for the most part, at its very core and how we can be better.
Muya had its start a few years ago as a take-out establishment that serviced the Waterloo Region and a surprising number of regions outside of it with injera, the traditional bread of Ethiopia. The reach of this little-known shop as estimated by Muya co-owner Wendessen Weldgioris to be thousands of injera per week astounded me.
Muya got its start a few years ago as a take-out restaurant that provided injera, the national bread of Ethiopia, to the Waterloo Region and a surprising number of other areas. I was startled by Wendessen Weldgioris, a co-owner of Muya, who calculated that this little-known shop sold thousands of injera each week.
In the small plaza on Highland Road between Belmont and Patricia Streets, the barbershop and hairstylist next to Muya closed, so Muya moved in and blossomed like a grain of teff with a 25 or so seat restaurant.
