Moroccan
Lamb & beef shawarma, shrimp & other hormone-free meats build sandwiches & platters as fresh toppings & Moroccan spices engage senses
Chefs blend spices in Moroccan dishes such as chicken tagine, lamb with dried prunes & vegetarian couscous
In addition to Moroccan-inspired tapas with fresh pita bread, cooks bake & sear entrees of lamb & chicken in fragrant sauces & spices
Using bold, North African flavors that earned praise from New York Times, chef Alain Bennouna slowly braises meats in saffron & honey
Simmered tagine, savory couscous, and tapas plates inside dining room lit by wall lanterns
Authentic Moroccan cuisine such as spiced braises and kebabs garnished with preserved lemon and caramelized apricots
Chefs draw on recipes from Morocco, France, and Spain, garnering praise from Time Out New York for their menu's authenticity
Three-course dinner sates diners with glatt-kosher dishes prepped by Middle Eastern chefs & served in vibrant dining area or on shaded patio
Three-course dinner sates diners with glatt-kosher dishes prepped by Middle Eastern chefs & served in vibrant dining area or on shaded patio
Sweet & tangy lamb kebab, chicken musaka & lamb curry, alongside variety of veggie dishes, populate hearty Moroccan menu