THIS RESTAURANT IS CLOSED Doukkala

THIS RESTAURANT IS CLOSED Doukkala Restaurant Review:

French-bred, French-trained and now a fearless fusionist, executive chef Eric Lanvert buys ingredients at nearby farmers markets to infuse the classics of the casbah with California sensibilities and seasonalities, making them lighter and brighter. Consider a stewy saffron-cinnamon vegetarian tagine, crunchy meaty koftas, and strong mint tea poured from high overhead. Especially sample-worthy is Lanvert's flaky bastilla stuffed with duck eggs and Mendocino quail. Day boat scallops come with peanut-butterish amlou paste and rich, robust seaweed-flecked sunchoke velouté. Porous Moroccan-style pancakes and fig-filled french toast say, "bonjour, sunshine." Nut-studded baklava is not too sweet. The wine list favors local and Moroccan small-batch varietals; Moroccan white wine also powers the fruity iced sangría. A meal at Doukkala will keep you mulling over its cleverness and components for a long time.