BLUE NILE CAFÉ

Owner Gebi Yemane.

Located on the hip strip of Northeast Broadway, this Ethiopian restaurant is a treat for the senses. Just a short jaunt from the Convention Center, it is a great place to escape the crowds. Sunlight filters into the small cafe through lace curtains. The earth-toned tablecloths add color to the dining area lined with small tables. The Awaze Tibs, beef chunks mixed in a thick, spicy sauce, are good for lunch or dinner. The favorite vegetarian dish is Misser Wot, split red lentils simmered in homemade hot sauce and seasoned with select spices. - wcities.com

DineRate.com

''The Blue Nile Cafe boasts a filling meal at a moderate price range with guaranteed leftovers. Prices are reasonable, ranging from $5.50-$7.25 for lunch and $5.50-$10 for dinner. For a gathering with several friends who have appetites, The Blue Nile serves just the right ingredients and a good variety of options ..." >>more

'' The cozy dining room has an other worldly feel. Photos of the Nile, Ethiopian craft and colorful decor adorn the walls. Diners include ex-pat Africans along with adventurous locals. Ethiopian cuisine is often considered meat-centric, but fresh legumes and veggies are key ingredients as well, and vegetarians will find a good selection of dishes on Blue Nile's menu. Cayenne pepper is the chief spice and owner Gebi Yemane uses it well, infusing dishes with a special imported Ethiopian variety and stocking every table with a shaker full. Neophytes should try the Awaze Tibs, an abundant platter of delicious chunks of tender beef sauteed with onion, tomato, green pepper and cayenne. Other meat dishes include lamb and chicken. Consider washing down fiery dishes with a bottle of St. George, an Ethiopian brew. Besides beer, the eatery also serves table wine and Ethiopian honey wine. Diners also can make a meal of combined sides of delectable spicy red lentils, collard greens, pureed split peas scooped up with Injera, a sourdough-like, spongy, pancake-shaped bread. Ask for utensils if you must, but its more fun to use the Injera for all those flavorful mounds of food on your platter..." >>more

'' The Blue Nile serves its dishes with injera--spongy, fermented flatbread--as well as a paper towel and a fork. But forget the fork: Ethiopians and adventurous eaters use injera to scoop up stew-like dishes, popping the flavor-filled bundles into their mouths. Light sauces and complex flavors--ginger, turmeric and curry, among them-- surround potatoes, green beans, lentils, cabbage, carrots and a variety of meats. Each dish has a different combination of spices. Plenty of vegetarian choices are available, as well as a variety of choices for meat-eaters. For a sampling of many dishes, order a combination plate..." >>more