Chef-owner Mourad Lahlou's Moroccan food boasts a healthy dose of modernity that keeps locals coming back for his unique flavors. Diners enjoy first courses like spicy lamb sausage with goat's-milk yogurt dipping sauce or a trio of luscious spreads (eggplant, pomegranate-almond, and yogurt-cucumber) with flatbread. The main courses, like a fork-tender lamb shank with cranberry-cinnamon couscous, tend to be more audacious. The attractive three-room dining area, done in blue, saffron, and white, is a warm, inviting sea of tiles, arches, and candlelight. The wine list is skillfully geared to North African flavors (waiters can advise on the best choices), while cocktail enthusiasts can pick one of 20 inspired potions.
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