A vaulted tunnel sets you down in a corner of Morocco, complete with imported tiles, inlaid chairs, and a delightful outdoor garden. The salads include beet greens with lemon and spicy green olives with red peppers. Don't miss the harira soup of veal, chickpeas, and lentils flavored with cumin or any of the stews cooked in clay pots and flavored with olives or sweet dried fruit. The house specialty is the roast lamb shoulder with almonds and couscous—listed as a two-person dish but could easily serve three to four. The wine cellar holds 5,000 bottles.