Small rows of café tables line the walls of Zaytouna Lounge as well as an outdoor patio with more breezy seating. Servers carry in pots of piping-hot mint and jasmine teas, pouring them into colorful glasses laid out on silver trays. Wafts of sweet hookah smoke drift through the air as players toss balls on the gravel bocce court.
Skewers loaded with grass-fed beef and free-range chicken sizzle on the grill at Wholly Kabob, serving as tasty examples of the locally sourced ingredients that fill pita wraps and kebab bowls. Garnished with middle eastern condiments such as hummus, pickles, and mint lemon juice, these dishes sate appetites at lunch, dinner, and late night on the weekends. Additionally, Wholly Kabob hosts free weddings and vow renewals from time to time, uniting and reuniting couples who belong together like peanut butter and jellyfish.
Khalid Said, the Moroccan-born chef behind Azro Moroccan & Mediterranean Bistro, draws from more than a decade of culinary experience to craft traditional Moroccan and Mediterranean dishes. Tagine, shawarma, and lightly fried kibbeh couscous balls stuffed with minced onions and ground beef highlight the authentic menu. Yet Said also incorporates international cooking techniques for fusion dishes such as the shrimp-and-flounder crepe, an off-menu item that comes drizzled with a light cream sauce. Patrons can pair meals with wine or sweeten their palates with baklava cheesecake. On Friday and Saturday evenings, belly dancers add flair to the dining experience. Customers can bring their own alcoholic beverage to enjoy, or they can select from the variety of wines available at Azro Moroccan & Mediterranean Bistro.