Cuisine
Open
Lunch Tues.-Sat., Dinner Tues.-Sun.Features
- Casual
- No Credit Cards
* Click here for rating key
| Tucked away in Central Square, this cozy restaurant might go undiscovered. But Baraka’s flavorful cuisine earns it diamond-in-the-rough status, and it draws a mix of academic types and scenesters who soak up the laid-back vibe. Chef/owners Alia Radjeb Meddeb and Krimo Dahim take the Tunisian palate and re-imagine it with a studied exuberance. Seasonings like black caraway, thyme, cinnamon, sage, cardamom, cloves, honey, mint, oregano and garlic provide remarkable depths of flavor. Appetizers range from bedenjal mechoui --- smoky eggplant with roasted peppers, garlic and olive oil --- to the karentika chickpea custard with harissa tapenade. We like the melfouf la kasbah of grilled white and red meats with tchekchouka, and the stuffed eggplant with feta cheese, black olives, scallions, spinach and Gruyère. Wash it down with the signature cherbat, Algerian-style lemonade with rose petals and North African spices. Plan ahead if you wish to experience the complex b’stilla, as it must be requested with 36-hours advance notice. Finish with the chocolate seven-spice torte. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
