Ethiopian Feast

On a recent visit to The Blue Nile, located in Ferndale, MI, I reminisced about the old restaurant which was located in Downtown Detroit in a district called "Greek Town". The former restaurant had handmade artifacts from the Ethiopian region and the food was close to authentic as possible.
Real honey wine was made on the premise and the wait staff was pleasant and was happy to explain dishes using the original tongue.

Fast forward, the restaurant has now relocated a several miles away from town to a smaller community. It still holds a small amount of African detail but has now lost a lot of authenticity to please American palates. Patrons can now expect a "watered down" taste of spices and a extremely lean choice of dishes on the menu. Any former food connoisseur of the old establishment will miss the genuine staff who greeted you with the original tongue and greeting and presentation of the language. It just gave you the perception that you were eating right at the table of someone who actually lived in Adis Abbaba

I enjoyed my meal at "The [new] Blue Nile in part because I wanted so badly to remember the old style food and it's taste. The Doro wat, the Tekil Gomen, spicy lentils all cooked in niter kebbe ( clarified butter sauce) and berbere (a mixture of seven spices cooked to a spicy paste) Ethiopian food and culture will always be one of my favorites.