At Marrakech Cafe, chefs grill kebabs marinated and seasoned with Moroccan spices, oven-roast cornish hens with olives and capers, and crown saffron rice with vegetables and halal meats. The aroma of beef tagine cooked with sweet prunes and apricots wafts throughout the dining area, tempting diners to order second helpings or to capture the scents in jars for later whiffs. Patrons dig into fluffy servings of couscous topped with vegetables, lamb, and chicken or sautéed mussels while clinking glasses of refreshing Moroccan mint tea.
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.
Diners get their fill of Mediterranean fare at Couscous Gyro Kebab's weekend buffet. You can pile plates with house-made baked chicken as well as the eatery's specialty hummus and couscous made with organic vegetables. Lamb dishes and tasty cubes of turkish delight might tempt you to return for seconds, thirds, or sixteenths. During the week, the a la carte menu includes offerings such as falafel wraps and kebab platters.