Classic Moroccan herbs and spices?cilantro, garlic, cumin, cinnamon, paprika, and coriander?transform the starkly simple dining room at Baida Moroccan Restaurant into a carnival of scents and flavors. Beneath great red columns alongside high-back booths, guests can unleash the fragrances from the pan-fried m?lwee beef pastry and bastilla chicken pie before wading into slowly braised meats and veggies. Among the entrees are staples such as the tangier?a half chicken with preserved lemon, green olives, ginger, and saffron? or the familiar lamb chop laden with unfamiliar spices and topped with a toasted fennel butter. Once a month, guests can also swing in to watch an authentic display of belly dancing to learn a little more about Moroccan culture and to expand their dancing knowledge beyond the Hustle.