Arts Entertainment

The Best Of Everything

(=I:-
1=4

Feeling
Adventurous?

Newly relocated Blue Nile adds Ethiopian
to the Ferndale dining mix.

OUR GREAT
ROOFTOP PATIO
IS NOW OPEN!

S

ONDERFUL!

ENJOY GREAT PAN-ASIAN CUISINE LIKE

RAYMOND WONG

MADE FOR YOU AT WONG'S KITCHEN
IN WINDSOR!
Superb Oriental Dining Excellence
Without Equal Anywhere!

• Delicious Whole Lobsters ... (4-6-8 Pounds)
•Hand-Rolled Egg and Spring Rolls!
•Crispy Chicken, Shrimp and Beef!
•Tasty Unbeatable Vegetarian Dishes!

• Pan Seared Sea Bass

• Mongolian Beef

• Pan Seared Yellow Fin
Tuna
• Pan-Seared Salmon
with Shitake Sauce
• Emperor Beef
• Baby Back Ribs

• Kung Po Chicken

• Spicy Garlic
Shrimp, Scallop
or Squid

•Almond Boneless Chicken

• Spicy Garlic Seafood

• Sesame Chicken or Beef

• Spicy Garlic Chicken

• Sweet & Sour Ribs
or Chicken

• Stuffed Jalapenos
with Shrimp Paste

Just A Sample Of Our Fabulous Menu!

Woodward,

One Block South of 14 Mile Rd.,
(on the East Side of Woodward • Former Juke Box Location)

OPEN 7 DAYS A WEEK

Mon. - Thurs., 11-11 • Friday, 11-12 midnight • Sat., 12-12 • Sun., 12-10

(248)554-8600

• Liquor • Specialty Drinks
• Wine List • Scotch & Martini Menus

6/14
2002

88

f you were one of its many cus-
fat is removed from all food at Blue
tomers at Trapper's Alley,
Nile before serving ... Since lamb is
chances are that you soon
noted as a very fatty animal, special
became a frequent visitor.
effort must be made for fat removal ...
If you had never been there, you
The result at Blue Nile is a sweet and
missed out on a rare culinary
tasty finished product low,
too, in saturated fat.
adventure.
Chicken is marinated in
However ... take heart ...
lemon juice overnight ... and
the Blue Nile Ethiopian
the skin is completely
restaurant may not be in
removed ... then rinsed and
downtown Detroit's
cooked in special herbs.
Greektown anymore ... but
The very lean beef at Blue
you won't have to visit it
Nile
is thoroughly fat-
only in Ann Arbor now.
trimmed.
• The fine Blue Nile owned
If Blue Nile is in any way
by Seifu Lessanework, an
DAN NY
different from traditional
Ethiopian Jew, is now in
RAS KIN
Ferndale ... on W. Nine Mile Local Co tumnist Ethiopian cooking it is that
the food is not the ultimate in
Road between Livernois and
spicy
cookery as Ethiopian
Woodward.
fare
is
noted
...
Because of the abun-
I don't know of any other Ethiopian
dance
of
spices
used, it is usually not
restaurant in Michigan ... other than
for those with weak stomachs ... For
the one run by Seifu's sister, Almaz, in
many, the Blue Nile method of prepa-
Ann Arbor ... If there is, though,
ration (unless requested otherwise, of
chances are that it is not owned by
course) is much more acceptable.
another Ethiopian whose culinary
The Ethiopian cuisine prepared at
expertise is so steeped in his or her
Blue
Nile is rare but vet admired and
country's dining culture.
Back in 1968 through the
early 1970s, Seifu was per-
sonal butler to Emperor
Haille Sellassie ... and was
noted for his excellent prepa-
rations ... Until 1975, he was
banquet manager at the
Hilton in Jerusalem, where
folks loved Seifu's Ethiopian
style of food presentations.
He came here in 1976,
managing the former
Windows on the World
restaurant in New York's
World Trade Center until
1982 ... when Chuck Muer
brought him to this locale as
his regional manager.
Ethiopian dining is an ele-
gant experience that uncovers
much culinary knowledge of
a centuries-old custom.
The food itself is consid-
ered one of the healthiest of
all ethnic cultures ... No pork
is served in Ethiopia ... Excess
Lessanework