Le Nil Bleu has been on rue Saint-Denis in the Plateau since 1993, making it one of Montreal's longest-running Ethiopian restaurants. The dining room, attached to the Kutuma Hotel, is dressed in white tablecloths and zebra-print upholstery, with a wine list weighted toward private imports from South Africa. The kitchen uses organic ingredients and no preservatives, with the injera swappable for rice or quinoa for gluten-sensitive diners. The signature format is the two-course tasting menu: a plateau of five starters (including kitfo, the filet mignon tartare with spiced butter and house cheese, alongside bouticha, aubergine purée, and caramelized vegetable salad), followed by five shared mains covering doro wat, zilzil tibbs, lamb, lentils, and a vegetable stew. À la carte options include sambusa, a vegan platter, and yebeg alicha (slow-braised lamb). Cocktails draw on African spirits and ingredients: bayab gin, agave, amarula, Ethiopian coffee.