By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Zilbo could pass for American soul food. It's a soupy, satisfying stew of mildly spiced beef, collard greens and potato.
A portion of Blue Nile's menu is labeled weekend specials, but Taddesse Meja is pleased to oblige weekday requests. If necessary, beg for the begerdan, which is a blend of silky eggplant simmered with bell peppers, tomatoes, collard greens, red onions and spices. Shrimp atkilt is another basic but beautiful blend, uniting firm crustaceans with tender string beans, carrots and cauliflower in a mild sauce.
Gored gored is gorgeous, dredging morsels of choice lean beef in a traditional sauce of milled pepper thickened with wine, Ethiopian butter and spices. Served raw or very rare, the small mound of meat chunks can be a bit chewy, but are intensely vinegary and devilishly spicy. Bozena shurro is another lapel-grabbing meal, mixing cubes of lean beef with highly seasoned milled chickpeas simmered in berbere.
933 E. University Drive, #112
Tempe, AZ 85281
Category: Coffee Shops
Tikil gomen: $5.99
Timatim fitfit: $5.99
Yedor watt: $7.50
Gored gored: $7.99
480-377-1113. Hours: Lunch and Dinner, Tuesday through Thursday and Sunday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10:30 p.m.
Rather than feeling threatened by this new restaurant, Lalibela should consider itself lucky. Blue Nile is helping broaden the Ethiopian adventure, offering more exposure to one of the world's most delectable cuisines.