This exotic, pillow-laden basement restaurant re-opened in mid-2007 in the newly developed Grand Hyatt Hotel retail plaza, so it is virtually next door to its old digs. With more room to move, chef Greg Malouf has taken his pungent mix of spicy Middle Eastern dishes to a wider audience by adding a casual dining area and bar to accompany his more upscale restaurant. Favorites such as bastourma (cured beef) salad with wild arugula and goat cheese, and tagine (Moroccan stew) remain on the menu.
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