Moroccan Restaurants in Greenburgh


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  • Shalel Lounge
    Rose petals speckle the candlelit stairway that descends into Shalel Lounge, establishing a romantic vibe that permeates the entire space. As vanilla smoke curls from a smoldering incense stick, guests canoodle in shadowy corners or private cavernous rooms. Here and there, lanterns and sequined throw pillows channel a Moroccan aesthetic that extends to the menu, which includes marinated olives, bruschetta, and lamb cigars. Each small dish occupies a square ceramic, supplying three or four heavily spiced bites. According to Serious Eats, Shalel Lounge is best suited for "a sexytime date."
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    65 West 70th Street
    New York, NY US
  • The Fez
    The Fez provides an enticing menu of Moroccan and Mediterranean-inspired dishes in a sleek setting meant to enliven adventurous appetites. Embark on a culinary cruise with a shareable snack of crisped chickpeas and okra ($6) or caramelized cauliflower, golden raisins, and toasted pine nuts ($6). Communal consumers can divide and conquer a series of small plates, such as a quartet of chicken, turkey, kafta, and shrimp kebabs ($14), roasted-beet salad with grapefruit and feta ($10), or grilled scallops served alongside whipped hummus ($16).
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    227 Summer St
    Stamford, CT US
  • Le Souk
    Aromas of roasted lamb, spicy merguez, and subtly sweet shisha waft across Le Souk's three stories of space, surrounding patrons with the scents of Moroccan cuisine. In the kitchen, the chefs stuff housemade lamb sausage and sprinkle strands of saffron into their fragrant sauces. Platters of couscous and tagines with duck confit, red snapper, or lobster help to lend distinctly North African flavors to the menu. Moorish archways link the restaurant's orange-walled rooms, which are lit by dangling lanterns and smoldering coals atop hookahs filled with fruit-flavored shisha. Guests can practice their smoke rings or smoke dodecahedrons while live dancers and occasional DJ performances entertain them throughout the night.
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    510 LaGuardia Place
    New York, NY US
  • Le Rêve Restaurant and Lounge
    The dim glow of chandeliers and tableside candles, private nooks created by heavy curtains, and architectural features such as recessed ceilings, pillars, and scalloped carvings help transform Le R?ve Restaurant and Lounge from a Manhattan bistro into something out of Arabian Nights. As DJs, belly dancers, and Arabic musicians entertain, guests partake in Middle Eastern and American cuisine, such as chicken tagine (a Moroccan stew) or hanger steak topped with tobacco-mushroom sauce. They can also enjoy lighter bites, such as Angus sliders or hummus, while imbibing in hookahs, bottles of wine, or happy-hour drink specials. Those looking for a more private atmosphere, Le R?ve also offers two VIP rooms perfectly suited to more intimate events such as birthdays or tzatziki-eating contests.
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    125 E 54th St.
    New York, NY US
  • Zerza Mediterrano
    Meats are typically fired on a grill in customary Moroccan cuisine. But, despite an otherwise steadfast commitment to authentic, Moroccan food, Zerza owner Radouane ElJaouhari knows that, sometimes, a restaurant benefits from a little unconventional thinking. So when Zerza moved to a new location, ElJaouhari told his contractors to leave the existing clay oven in the kitchen. As a result, the distinctively Moroccan meats—ginger-marinated chicken-breast kebabs, spiced ground beef, lamb and chicken tagines—emerge juicier and with a more full-bodied flavor than their more “authentic” counterparts. Though the cooking style may cross cultural boundaries, the ambiance at Zerza’s is positively Moroccan. Punctured-brass lanterns spray the walls with golden rays, casting gentle light on clay pots and guests nestled in chairs adorned with burgundy upholstery. On Saturday nights, belly dancers sashay to North African pop tunes or the rhythmic clatter of pots and pans.
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    320 East 6th Street
    New York, NY US
  • Tagine
    One look at the circuitous journey Tagine's Head Chef Hamid Idrissi took to get to where he is today, and it's no surprise that he's most attracted to the "rustic, labor-intensive" quality of Moroccan food. Starting his adult life as a barister in Northern Morocco, the reluctant lawyer started spending more and more of his time coordinating elaborate dinner parties for friends. Perhaps he wanted to reclaim part of a childhood spent helping his mother prepare feasts, often for upwards of a hundred family members and friends. In those early days?which acted as an de facto apprenticeship?he learned from her how to balance Berber and Arabic flavors, discovering the subtle interactions of orange blossom water, cardamom, and mint. He also familiarized himself with the tools of the trade, working with massive earthenware pots and hand-welded copper pans. Even after 30 years in New York City, and years spent working his way up from line cook, he still finds that the flavors of his native Morocco suit him best. His passion for his culinary tradition is such that he often waxes poetical about the ingredients during his in-restaurant cooking classes. He expounds on the versatility of olive oil, which can enrich his signature Moroccan pheasant pie or add flavor to his homemade semolina bread. He elaborates on the virtues of roasted garlic, preserved lemon, and the rewards of doing the hard work of cooking yourself. That mindset is why he makes everything in house, from encasing his own lamb merguez sausages to enfolding sweets within fresh pastry dough. He also takes a hands-on role with drink preparation, and recommends the orange blossom sangria, also designed in his kitchen, to wash down the carefully crafted meals Just as Chef Hamid's menu showcases the traditions of his homeland, the decor of his restaurant highlights the many artforms that surrounded him as he grew up. He bedecks the walls in handwoven berber textiles, and lights the soft space with the colored glass Moroccan lamps. Belly dancers sinuously wend their way through the dining room. Even the hookah pipes are works of art, the flavorful smoke emerging from colored glass bulbs just as genies emerge from the tailpipes of Toyota Celicas every 150,000 miles to grant wishes.
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    221 W 38 St.
    Manhattan, NY US

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