Choose Between Two Options
- $22 for an Ethiopian dinner experience for two people ($38.70 value)
- $42 for an Ethiopian dinner experience for four people ($77.40 value)<p>
Each meal includes the following per pair:
- Sambusa appetizer for two
- Gomen (collard greens)
- Misir watt (lentils),
- Atiklit watt (cabbage, potato, and carrot)
- Yekik watt (yellow split peas)
- Mushroom shiro (mushroom with lentils)
- Dinich watt (potato)
- Doro watt (chicken)
- Tibbs watt (beef)<p>
Blue Nile Cafe
Daniel and Selam Fikru, now husband and wife, met when they were high-school students in their native Ethiopia. They've lived in Kansas City since 1995, and together, they've helped a large following of locals try their first tastes of Ethiopian food and subsequently fall in love with its rich, distinctive spices.
The couple's traditional recipes have earned their restaurant, Blue Nile Cafe, a recommendation from KCUR FM’s Food Critics, a place on LocalEats’ Top 100 Restaurants in Kansas City list, and attention from Pitch. But their success over the past two decades hasn’t come without hard work. According to a profile by the Kansas City Star, Selam is in the kitchen by early morning six days a week, simmering meats and lentils in a medley of ginger, garlic, and rosemary. Selam’s labors yield a bounty of entrees—served atop communal platters—featuring marinated chicken and cubes of beef or lamb, as well as vegetarian feasts of lentils, potatoes, and greens. Diners scoop up dishes with pieces of injera, which is a spongy sourdough pancake.
In the dining room, cream-colored walls bear colorful paintings that remind diners of their meals' distant origins. For an additional taste of Ethiopian culture, guests can partake in a traditional Ethiopian coffee ceremony wherein staffers roast, grind, and brew fresh coffee to order. Guests can otherwise opt for refreshing glasses of wine out on the patio.
In addition to welcoming guests into the dining room, Blue Nile Cafe invites them into the kitchen during classes that guide students in preparing injera and other traditional dishes. The restaurant also equips pupils with spices and grains for simmering over their own trashcan fires.