The Blue Nile is a study in contradictions: lace curtains and a blaring television, delicious food and slow service. The authentic Ethiopian cuisine starts with the perfectly bouncy teff-based enjera bread that serves as both a platter and a utensil. Piled on top of the enjera are compellingly spiced wats (stews) of chicken, beef, lamb or lentils. The Blue Nile combination ($10) or vegetarian combo ($9) gives neophytes and the undecided lots to explore. (MW)