Blue Nile Café has style and substance. The food is as homey and satisfying as any meat-and-potatoes meal, with way better seasonings. And thanks to moist injera (a kind of thin, spongy sourdough bread), you don’t even need to eat with utensils. The above-mentioned beef dish is cooked with tomatoes, onions, garlic, and ginger, while tender yedor watt, a chicken entree, dazzles with spicy berbere sauce. Hearty vegetarian dishes get the same slow-simmered treatment, and appetizers are just as intriguing; we’re partial to the kay seer salad (a tangy mix of beets, potatoes, chilies and lime juice) and the addicting, deep-fried sambussas (crisp golden pockets of meat or vegetables). If you can, snag a table in the back room, where colorful woven basket-tables add to the authentic experience.
“Blue Nile shows that food is one of the finest things about Ethiopia.”
Best Of 2007: Best Ethiopian Restaurant
Best Of 2002: Best Place To Go In De-Nile
- Phoenix New Times
933 E. University Dr (east of S Rural Rd), Tempe • (480) 377-1113
No comments:
Post a Comment