THE SEATTLE TIMES
Tear off another chunk of yummy spongy bread and dig right in
- by Matthew Amster-Burton
''... My appetite isn't enormous, but some sort of temporary gluttony comes over me when I step into an East African restaurant. It has something to do with injera, the spongy bread used as an eating utensil at Ethiopian restaurants.
Faced with unlimited bread and a huge platter of stewed meats and vegetables atop more injera, I'll say, "I'm really finished now," then tear off another morsel of bread to grab that last bite of lamb, spinach or lentils. Repeat until beyond merely full. This ritual was in effect (and not just at my table) at Blue Nile, an Ethiopian restaurant on First Hill near Seattle U.
There is nothing particularly unusual about Blue Nile as far as Ethiopian restaurants go: The food is inexpensive and comes in large portions, and the service is friendly and slow. But the food here, especially anything with chicken or lentils, is top-notch...." >>more
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