The Blue Nile is a Berkeley institution. Owned and operated by the same Ethiopian family for over 15 years, the restaurant's small door belies its delicious food and warm hospitality. The interior is slightly worn and there always seems to be a layer of dust on top of the light fixtures. Seating is available upstairs or down, and be prepared to wait if you come by on a Friday or Saturday night.
To start, order a liter of honey wine or Tej (the j is soft). The wine is almost sickly sweet, but it helps to cut the spice of later food. Go with three of for people and order family style. I love the curried lentils and the kitfo (spiced sirloin) cooked. Spicy dishes are only mildly spiced, and all meals come with rice and cooked vegetables (carrots and potatoes)
Be WARNED: you eat with your fingers!! Ethiopian food is traditionally eaten with a thin pancake like bread called injera, and that's how it's served here. You tear a piece of injera off and use it to scoop up some of the food on your very large platter.
I've had several very memorable meals at the Blue Nile and think it's a great place to go for a taste of Berkeley.
