THIS RESTAURANT IS CLOSED Casablanca Cuisine

THIS RESTAURANT IS CLOSED Casablanca Cuisine Restaurant Review:

Upon agreeing that the appetizer zaalooka, a cold eggplant dip served with pita bread, was subtly-flavored, we shouldn’t have been surprised that our entrées and, in fact, everything, was pretty bland. Rather unexpected for a Moroccan place. Nothing was bad, in fact, everything was okay, but nothing had a lot of flavor. The small corner storefront restaurant has a certain charm; it’s striving to look Moroccan, with arches against its stucco walls, through which you can see murals of exotic landscapes. Overall, the best dish was the lamb tagine (a tagine is special piece of Moroccan crockery in which those dishes are cooked) with potatoes and olives in an aromatic sauce; and Bastilla, described as a Moroccan wedding favorite, a pastry pie of chicken, eggs and almonds, sprinkled with powdered sugar and cinnamon. At the other end of the spectrum was the Tangier paella, described as saffron rice baked with a variety of seafood, chicken and vegetables. What it amounted to was a big pile of bland, oily rice with five small (but nice tasting) shrimp, three chunks of chicken and about 20 peas. The only dessert available is a plate of three little made-to-order donuts. They were okay, like everything else.