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.
May 9, 2009
As with so many restaurants it started out well and has now gone downhill fast. We were embarassed for our host who thought he was taking us for a treat. The waitress was pushy. She ordered what she wanted us to have and I did not even get a meal. We shared. Our hosts lamb was nothing but fat and the cornish game hen had been starved to death. This place is way over-rated for its present condition. In the end our host said he wished he taken us for
a felaffal.We agreed.
Apr 19, 2009
The walls are decorated in a Moroccan food, and many of the specialties are here in a relaxed atmosphere with very good service. Huge portions, including a salad sampler appetizer that's easily enough for 3, along with excellent tagines and couscous.