Chef Samad Naamad draws visitors into his enchanting—and recently expanded—Moroccan fantasy with hearty, spice-driven food, fragrant cocktails, nightly belly-dancing shows, and one of the city's few hookah bars. Indulge in small plates like calamari rubbed with ras al hanout; then enjoy a drawn-out meal of entrées cooked in a tagine (a clay pot used for slow cooking).
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