Best vegan/raw food restaurant in Phoenix: Blue Nile Cafe

[Guest guest]

Sorry, Pita Jungle—you've been usurped by this fantastic little Ethiopian

restaurant right off of University and Rural. The exterior is completely

nondescript (as many strip mall restaurants are), but the interior shows signs

of character. Warm brown hues engulf the main room, with a side room also an

option for those who want to sit on traditional ottomans. The caliber of service

is quite high, as I've been offered numerous tips on the best side dishes, how

to eat the food, and best of all, they genuinely care about the customer's

dining experience. What sold me to the restaurant, however, is of course the

food.

 

My first experience with Blue Nile came from 8 months ago, and I've been hooked

ever since by this remarkably nutritious, healthy, and best of all downright

delicious café. I didn't know much about Ethiopian cuisine, but Blue Nile

enlightened me quickly—baskets of spongy bread (known as `injera') await to be

dipped in heaps of vegetables, grains or legumes simmered in rich spices. To get

acquainted with the cuisine, ordering the `strictly vegan combo' is a good

start. Upon selection, choose 5 different vegetables of the 10 offered, from

mushrooms (inguday) to pureed yellow split peas (kik alitcha). The salads are

also very vegan friendly, and the menu explains precisely which dishes cater to

the vegan diet. The kay seer salad has to be the finest potato salad I've had

since being vegan: mixed with beets, lemon juice, chilies and onions, it's

refreshing, tangy, and light with a bit of a kick. The tomato salad is a basic

concoction of tomatoes and the same spices as the potato salad, but the outcome

is exceptionally delicious in its simplicity.

 

The highlight of Blue Nile Cafe is every Sunday and Monday, when raw dishes are

offered. Chef Ron Landry and his assistant Abel Meja are creative and innovative

with their dishes. New creations are offered every week—sometimes kabobs made of

marinated vegetables and fruits, other times sushi or burritos. The

inconsistency might leave some diners frustrated to have the same dish from the

week prior, but many others (like me) are excited to find out what new dish will

be served. I'm continually awed by the extensive range of the chef, using

flavors from Mexican, Japanese, and American cuisines. Portions are

exceptionally generous given the reasonable cost: few things perturb the raw

foodist than small, lackluster dishes that require eating again in the next hour

to feel satiated. Not so with these dishes—the hearty sunburger I enjoyed is

packed with flavor and a whole lot of nutmeat. In fact, I have yet to be

disappointed with a meal created by Chef Ron. Each time, the food is served with

gorgeous presentation—the plates are colorful and vibrant; for just a split

second I feel a sense of guilt that I must annihilate the piece of art sitting

in front of me… but then I take a bite and quickly forgive myself.

 

One highlight dish would have to be the onion bread sandwich. Since I don't

normally eat (or even really like) bread, I was intrigued how raw bread would be

created. As it turns out, the raw `bread' is moist, dense, and holds up nicely

to the topping of avocado slices and sprouts. The dehydrated onions in the bread

pack a sweet, oniony taste that really ties the whole sandwich together. The

bread works well against the smooth, creamy subdued taste of the avocado and

light crisp of the sprouts. The strong mustard lathered on the onion slices also

punctuate the undertones of the onion bread. The side salad of a mixed array of

greens, veggies and seasoning is still enjoyable, but the palate must adjust to

the more subtle flavors in comparison with the bolder taste of the sandwich.

 

Raw juices and desserts are also of note, though I have yet to try Ron's famous

cinnamon roles. The ice cream is also on my list to try. I have, however, had

the orange pie with a thick nutty crust, and it was well worth splitting. The

blueberry pie has a little too many banana overtones, but the liberal use of

fresh blueberries is duly noted and appreciated.

 

Appreciation and gratitude are the general feelings for the exceptional food

provided by Blue Nile Ethiopian. The raw cuisine is on par with top-notch Café

Gratitude in San Francisco, and easily surpassing Caravan of Dreams in New York.

While the variety and availability of dishes is limited at this time since

demand for the cuisine is being assessed, hopefully more Arizonans will explore

the raw diet. Already, though, I see all walks of life from women in business

suits to male college athletes exploring this restaurant asking about the

marvelous onion bread sandwich. Stop by—if it's your first time, Chef Ron is

more than willing to come out himself and explain the nuances of the meal about

to be served.

 

 

For more info, check out the restaurant's website at www.bluenilecafe.net

Fare: Ethiopian, vegan, raw vegan

 

Cost: appetizers range from 1.75-6.50, main meals are usually from $7-9 give or

take a dollar

 

Location: 933 E University Dr, Tempe AZ 85281

 

Website/Contact: (480)-377-1113 www.bluenilecafe.net

http://www.examiner.com/x-4348-Phoenix-Vegan-Examiner~y2009m4d8-Best-veganraw-fo\

od-restaurant-in-Phoenix-Blue-Nile-Cafe