The combination of Marrakech’s welcoming atmosphere and a menu of distinctly flavored dishes delivers a realistic Moroccan dining experience. From the hands of chef Youssef Tassi, a Casablanca native, spring a tasty assortment of starters such as the traditional harira soup, brewed with tomatoes, garbanzo beans, lentils, onions, and eggs ($4.99), and the carrots charmola salad, served warm with blanched carrot sticks, green olives, lemon juice, and spices ($6.99). For lunch, those who could eat entire picnic baskets can opt instead for a sala sandwich with Moroccan merguez sausage, tomato sauce, and french fries or salad ($9.99). Dinner diners can sample the braised-beef couscous with garden vegetables and steamed couscous ($18.99) or the menara tagine, slow-simmered lamb shanks with dry prunes, almonds, and hard-boiled eggs, all served in a distinctively decorated tagine pot ($19.99).
As you load up your camel-tongue for its expedition across Fez Authentic Moroccan Cuisine's menu of North African delicacies, start with bisteeya, a sweet, flaky phyllo pastry filled with chicken and almonds and dusted with cinnamon that just might be the only appetizer that doubles as dessert ($4.95). For a main course, adventurous appetites will never go wrong with a tagine (Moroccan stew baked in a clay pot) such as the beef shaban dotted with apricot, almond, honey, and sesame seeds ($15.95). Otherwise, sample the national dish: lamb and vegetable couscous ($16.95), which is traditionally eaten with one's right hand, and never with one's dorsal tentacle. The jumbo shrimp brouchette kebab (marinated in charmoula sauce, $13.95) combines the pleasures of eating and impaling things on sharp sticks. A postprandial mint tea (green tea with spearmint, $2.50) finishes a meal in authentic Moroccan fashion.
Chefs handpick the ingredients used to build dishes from scratch daily inside Kebab Curry Pizza. They let chicken, beef, and lamb marinate in a Bandhu Khan special spices recipe before cooking them in a traditional clay oven. That meat is also skewered to create kebabs and tossed into biryani rice dishes. Bowls of curry, most spiced with chilies, saturate pieces of meat and veggies. The menu?s pizza selection ranges from a classic cheese-only topping to the Indian-influenced tandoor-marinated chicken.
Kesh Restaurant’s executive chef and owner Jerry Helminksi distills extensive training and 20 years of experience into the restaurant’s innovative American cuisine and street food. The culinary expert has sent his work into stomachs belonging to such esteemed figures as President George H.W. Bush, Anthony Hopkins, Rod Stewart, and Casey Kasem. While he cooks up familiar fare such as a ham sandwich topped with goat cheese, Jerry avidly pursues new culinary ideas, including globally inspired ones. This trait of his manifests itself in items such as pork shoulder soft tacos or kimchi hot dogs. For dessert, Jerry and his team blend housemade ice cream into milkshakes of inventive flavors such as red velvet, peanut butter and ginger, and chocolate and spicy almond. They even whip up breakfast, including a Tex-Mex bagel sandwich and waffle sticks—which are ideal for playing fetch with a geometry teacher.
Isis Hookah Lounge elevates the experience of dining with friends by adding flavored tobacco to the mix. In the lounge, red plush chairs surround a central table with one or two hookahs, allowing regular access to smoke flavored like pumpkin pie, cranberry-lime, or mint. To complement the hookah, servers deliver appetizers such as paninis, hummus bowls, fruit tarts, and tiramisu. They complete the Middle Eastern ritual with glasses of Moroccan tea and strong batches of coffee, which can be enriched with hazelnut and cinnamon or softened with a splash of milk, vanilla, or cotton balls.