Chef-owner Samad Naamad draws visitors into his enchanting Moroccan fantasy with hearty, spice-driven food, fragrant cocktails, and bi-nightly belly-dancing shows. Indulge in small plates like calamari rubbed with harissa aioli; then enjoy a drawn-out meal of entrées cooked in a tagine (a clay pot used for slow cooking). Tangierino bills itself as the first Moroccan chophouse, meaning those with a taste for the slightly less exotic can partake of meat-and-potato offerings,
albeit with Moroccan flair. The downstairs hookah bar, Koullshi, is also owned by Tangierino.