October 1, 2014

WRR: Blue Nile Ethiopian Cuisine

I don’t always eat Ethiopian, but when I do, I eat at Blue Nile Ethiopian Cuisine.

Ok, so let’s get down to business. Sitting just across the street from a fantastic taco stand next to the old Sears on State Street, the Blue Nile Ethiopian is a quiet little restaurant that I might otherwise have never found, but for the suggestion of a friend, criminal defense attorney and food blogger Marco Brown.

The Blue Nile is not your typical restaurant. I was greeted and seated, and the first thing I noticed was that there wasn’t any conventional table. Marco and I sat facing each other with a low, woven, basket-type table on the floor between us, with a smaller table slightly to our right that held our drinks and napkins. The waitress, after asking whether I had eaten Ethiopian before, explained that one does not eat with utensils or at a table in Ethiopia, and so they were trying to keep the experience as authentic as possible.

Because we were new to Ethiopian, we ordered a mixed order of the meat combo and the vegetable combo, and, to be honest, I have no recollection of any of the names of the samples that were in each. All of it was served on platter over a spongy flat bread was reminiscent of a sour dough. The meal was also accompanied by several rolls of the bread which we ripped and used for dipping and scooping the food. I enjoyed the samples, so in spite of not being able to name them, let me see if I can describe regardless. Using the picture (nearby left), I’ll go clockwise starting at the top with the salad.

Salad: really, this is probably the least Ethiopian thing on the platter, and I think served the purpose of a cleanser.

Item 1: Some kind of lentil, boiled and mashed with some curry.

Item 2: Boiled vegetables that I didn’t mind, but really didn’t eat of lot of.

Item 3: This slightly spicy beef was good, if a little dry. I especially liked the sauce it was cooked in.

Salad 2: Same as salad above.

Item 4: This dish was the favorite, and Marco and I gobble it down.

Item 5: More lentils, or split peas. I don’t recall Marco being a huge fan, but I liked them. Not sure the spice that they used, but I wouldn’t have minded more.

Item 6: Another lentil, or split pea, or something like that.

Middle: The middle dish is an egg, hard boiled, and a leg of chicken. The chicken fell off the bone and was moist and delicious. I can’t imagine how long it was cooked or how to make it taste that way.

All in all, a good experience. Not sure how to describe better–but it’s been a few days, and the names were unpronounceable. I did enjoy, though, and I would return again.

Food: 7/10
Service: 9/10
Atmosphere: 6/10

Check out my other restaurant reviews here. If you have a restaurant suggestion for me, please contact me by sending an email to SLCWeekendReviews@gmail.com.

Find other reviews of Blue Nile Ethiopian Cuisine here:
Blue Nile Ethiopian Cuisine on Urbanspoon

About Daniel Burton

Daniel Burton lives in Salt Lake County, Utah, where he practices law by day and everything else by night. You can follow him on his blog PubliusOnline.com where he muses on politics, the law, books and ideas. He is active on social media, Republican politics, and has been named to PoliticIt’s list of the “Top-50 Utah Political Opinion Leaders” on Twitter. You can reach him directly at dan.burton@gmail.com

%d bloggers like this: