City Kitchen

City Kitchen Restaurant Review:

Occupying a vast space in University Mall, City Kitchen offers cozy nooks that balance its cavernous size. The eccentrically decorated red-walled dining room showcases plenty of eye-candy: local art and exotic artifacts. The long bar fills early with regulars, as does the attractive patio in good weather. Chef Younes Sabouh, a French-trained Moroccan, uses quality seasonal produce to create such appetizers as chicken liver pâté, a charcuterie plate, and fried calamari with garlic aïoli, all large enough for a light meal or to share. Irresistible mains on the changing menu include Moroccan braised lamb shanks with apricots, green risotto with vegetables, and Sabouh’s signature smoked North Carolina trout with crab meat, barley and Brussels sprouts in a clam/red pepper broth. Charred hanger steak salad with hearts of palm and blue cheese, and goat cheese/caramelized onion tart are favorite lunch dishes. Sushi and brick-oven pizzas may be ordered for either lunch or dinner. Crème brûlée, Key lime tart, and caramel apple cake may be available on any given evening. The wine list boasts a nice selection of California and European bottles, but start with a craft cocktail like the Tarragon Grapefruit Smash featuring tequila.