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Blue Nile Market & Cafe owner and chef Berhanu Shemeta.
The menu is brief, a primer on Ethiopian cuisine. As is customary in Ethiopia, dishes -- here mostly stews (wot) and sautés (tibs) -- are served atop the bread called injera, with additional injera served on the side. There are no utensils. You tear off a piece of injera (following etiquette, with your right hand) and use it to scoop your food. Continue reading Ian Froeb's review of the Blue Nile Market and Café. Photos by Jennifer Silverberg.