Enjoying the food at the Blue Nile restaurant - for most of the class, it meant trying something new. We had the sampler platter, which has beef, chicken, lamb, and many veggie and legume dishes, such as, cabbage, greens, green beans and carrots, mushrooms, miser watt (lentils), split peas - all served on top of the traditional Ethiopian bread, injera.
One of the platters before we dug in - our group takes up most of the restaurant. We've been coming here for years with our students and always find a warm welcome and a very friendly, efficient staff to guide us. |
| Mango Lover |
