Blue Nile Restaurant

Doro Wat

The national dish done properly — chicken slow-braised in a deep berbere and niter kibbeh sauce, with a hard-boiled egg that absorbs the heat over time

Vegetarian Combination Platter

A sampler of lentil, split pea, and vegetable wats arranged on injera — the misir wat and gomen are the anchors worth seeking out

Kitfo

Ethiopian beef tartare seasoned with mitmita and niter kibbeh, served raw or lightly cooked — lean, buttery, and not for the faint of heart

Tibs

Sautéed beef or lamb tossed with onions, jalapeño, and rosemary — one of the quicker-cooking dishes on the menu with a pleasant char from the pan

Misir Wat

Spiced red lentils cooked down in berbere until thick and almost jammy — the backbone of any vegetarian order here

Injera

The spongy teff flatbread that serves as plate and utensil — Blue Nile's version has good fermented sourness without going too sharp