It's easy to miss this Moroccan eatery tucked away in the basement of a Hillcrest office complex. And that probably explains why this 4th avenue restaurant, while serving some truly delectable food, doesn't see the same kind of crowds as the joints along University Avenue.
The appetizer sampler plate is a great way to start this meal. Bursting with flavors, finely chopped/grated/minced eggplants, potatoes, carrots, and bell peppers are served in four mounds, a la kimchi, along with pita triangles. As far as main courses go, the Lamb Tagine - served in a clay pot, where it stewed for several hours before making its way to your table - would have to be the signature dish. The service is always friendly, and the owner Moumen will most likely stop by and see how you liked the food.
[Oh, and the Kous Kous isn't bad either].
-rajiv
1 comment:
Hi Manali. We also like this restaurant. The Tajine is a really unique way to cook.
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