LEAD
Lunch Along the Nile
By Gregory Lucas-Myers
February 8, 2010
Photo courtesy of AnnArbor.com
When searching for new things to experience, it's not always necessary to go for something big like bungee jumping, speed dating, or ruining your finances in Las Vegas. You could start as small as, say, going to a new restaurant.
Such was the case when I, and two others, stopped by The Blue Nile, an establishment specializing in Ethiopian cuisine, this past January 18, during the city's annual Restaurant Week. Their Ann Arbor location on East Washington sits in a very convenient spot within walking distance of the central campus of the University. Thanks to the special week, our group was able to have pre-selected dishes at discounted prices, but the normal rates were not expensive and were definitely worth it if the dishes we ordered were any indication.
I ordered the Zilzil Wat, described as "choice beef strips simmered in niter kebbe herbed butter, berbere sauce, and onions," along with two sides of mixed vegetables and Kik Alecha, "yellow split peas roasted, ground, and cooked in berbere sauce with onions and spices." Whatever goes into the berbere sauce, it comes out tasting similar to BBQ, but is notably subtler in its kick and taste. Also delicious was the injera bread. Soft and sponge-like, it comes in a roll and can be peeled. It's very useful for sucking up that excess berbere sauce.
The atmosphere of the restaurant was soothing, with slightly dimmed lighting and Ethipoian art and decoration evident along the walls and tables. The biggest attention grabbers were intricately-detailed, conic table covers made of (what I guess to be) beads, shells, and reeds of vibrant orange, brown, and white.
Overall, I definitely recommend the Blue Nile, as well as taking the opportunity presented by Restaurant Week to go out and try eating somewhere that you haven't been before. Who knows, you might like it!