Morocco's Restaurant's chefs and owners have created a menu that embraces more than 200 years of Morocco's multicultural history. Boasting influences from across the Mediterranean Coast, the chefs craft dishes with flavors from countries as far away as India. Appetizers such as shrimp pil-pil or Moroccan-spiced roasted peppers simmer in zesty sauces, and entrees such as chicken kebabs, lamb and vegetable cous cous, and fresh fish filet all come covered in cilantro with sides of jasmine rice and vegetables.
However, food isn't the only tradition they brought from Morocco. The calendar of events features nightly live Moroccan music and belly dancing throughout the restaurant, and live acoustic guitar plays while servers freely pour the house sangria. Even blues music finds its place in the restaurant, with most songs inspired by a singer who dropped his kebab on the floor.
Casablanca Market brings its collection of leather ottomans, hand-painted tables, Berber pillows, intricate mirrors, Moroccan tea glasses and tagines as they arrive stateside straight from the hands of Moroccan artisans, many of whom learned their skills as a family tradition. Hand-painted chairs and hand-woven carpets enliven rooms with vibrant colors and boast unique designs, unlike template rugs sewn by unimaginative robots. Shoppers can further their knowledge of Moroccan culture by attending the shop's cooking classes, which feature traditional recipes and ingredients. The market follows fair-trade practices to ensure artisans receive good compensation for their work and have their pay in hand before their goods ship overseas.
Aromas of warm brie crowned with fruit chutney and garlic confit, braised lamb shank, and sautéed lemon garlic chili shrimp fill the air at B'zu Café. Servers deliver plates of Mediterranean fare during lunch and dinner, including traditional favorites such as falafel and herb-marinated chicken kebabs and twists on classic dishes such as Zucca's ravioli with butternut squash, lemon cream sauce, and dried cranberries. Behind the full bar, bartenders pour frosty brews, glasses of wine, and shake up cocktails to help train for Yahtzee tournaments.
Ever since Baskin Robbins first began its dessert fashion show in 1953, more than 1,000 original flavors have sauntered across the nation's tongue runways, 31 at a time. With the ice creamery's iconic pink sampling spoons as your guide, taste test as many as you like until you find the flavor that gives your soul a back rub, whether it's a classic-flavor single scoop of rocky road ($2.39) or a seasonal single scoop of Love Potion #31 (white-chocolate and raspberry ice cream loaded with raspberry-filled chocolate hearts) in a waffle cone ($3.18). Otherwise, keep it simple and bury your face within the flavor of the month. The ice alchemists at Baskin Robbins can also transmute their ice cream and sherbet into drinkable desserts, such as floats, freezes, and shakes. Tongue-pleasing tortoises donate their praline-lined shells to coffee- and caramel-swirled science in the Turtle Cappuccino Blast, and custom floats let treatsters plunge scoops of their favorite ice cream into a fizzy soda-pop bath.
Vesuvio's Restaurant and Pizzeria first opened its doors in 1956, introducing Americans in the area to the Italian take on pizza pie, crafted in a wood-fired oven. Today, the same family bakes their pizzas in the same oven, pairing them with pasta dishes, veal entrees, and classic grinder sandwiches. They top tables with their dishes in a rustic dining room featuring murals of the Italian countryside, painted by local artist Greg Martin.