THIS RESTAURANT IS CLOSED Tajine

THIS RESTAURANT IS CLOSED Tajine Restaurant Review:

An unassuming winner for authentic Moroccan, chef Mohamed Ghaleb’s inexpensive neighborhood restaurant enjoys cult-like patronage. A simple ambience---varnished tables and seating for roughly 30---is punched up with vintage posters, lanterns and brightly-colored throw pillows; enthusiastic (but not quite polished) servers speak mostly French and wear fez hats. Cuisine is halal; no alcohol is served, but diners may bring their own, corkage-free. Ghaleb often presides proudly over the dining room, and is happy to explain the subtle, fragrant fare from his kitchen; most of his colorful dishes are built for sharing. To start, don’t miss the b’stilla (a slender, flat chicken or vegetable pie), textured with almonds and covered in powdered sugar. Brothy meat tajines made with tender lamb, chicken, beef or kicky merguez sausage are composed of ingredients such as stewed, sweet vegetables, prunes, preserved lemon, olives, artichoke hearts and other tangy fare. Vegetable or meat couscous dishes are delicate and flavorful, never hot or spicy. Be sure to order a pot of mint tea to go with dessert (like baklava or shepakia) or to complement the whole meal.