Photo by Sara Wood, SFA

Yeshi Demisse

Chef Yeshi Demisse loves sharing her knowledge about the nutritional properties of 100 percent brown teff flour, an ancient grain that she uses to make her injera. She also is the resident spice expert, making her own house-blended berbere, a chili blend that takes a week to create, and mitimita, a cayenne blend. The Nile strives to make authentic Ethiopian dishes and provide a unique experience to its guests. The restaurant has a variety of vegetarian and non vegetarian selections, and its intention is to provide meals that are nourishing and healthy by using quality ingredients and cooking methods.