By Susan Ellis |

I was so inspired by my lunch at Blue Nile, I bought a bag of split peas to do … something … And that’s about as far as I got with that.

Point is: Blue Nile, the new Ethiopian restaurant from Stickem’s Ermyias Shiberou, is really, really good.

Bianca and I had a menu strategy: split everything.

Blue Nile 2Blue Nile 3We ordered a tofu kabob ($3, from the Stickem truck). We both agree that this is the best tofu in town.

Next up was the Lentil Sandwich ($8), with lentils, onions, and cilantro. Shiberou told us this is his take on a vegetarian chicken salad. I think about this sandwich a lot … about the terrific bread, and seasoned whole lentils, how it miraculously held together.

Blue Nile 4Finally, we got the vegetarian platter ($10) — a chef’s choice of vegetarian dishes. This one with cabbage, potatoes and carrots, Misir wat (red lentils), yellow split pea wat, greens, and a small green salad with a lemony vinaigrette. All this topped on fantastic injera bread with more served to use for scooping up the food. This colorful plate presents a range of flavors, from the fragrant, earthy wats and the sour cabbage to the bitter greens. A great dish all around. B

Source: Memphis Flyer
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