Diners at Kasbah Grill get more than a Moroccan meal??they get a Moroccan experience. While plunging forks, teeth, and pita into 100% halal dishes of chicken shawarma sandwiches, kebabs, and braised fish nestled in basmati rice, guests find themselves immersed in an authentically Mediterranean setting. Warmth emanates from ornate metal tea pots and coral walls, and the spirit of Casablanca is evoked via a fleet of on-staff Humphrey Bogarts.
Golden lanterns dangle inside of intricate iron spheres. Bright purple, yellow, red, and pink fabrics drape over booths. Colorful tiles coolly cover the floors and bar. The staff at Medina Oven & Bar wanted a genuine Moroccan look for their eatery, and they got one by flying in every piece of decor directly from Morocco. In fact, everything at Medina Oven & Bar exudes this air of authenticity, from the interior aesthetic to the menu. Chefs drizzle chicken breasts with preserved lemon-saffron sauce and bedeck warm beds of cinnamon couscous with shrimp and scallops. A fiery oven bakes oregano, fennel, and lamb-sausage pizzas; skewers of tenderloin and Andalusian shrimp also see flames before they’re served, much like a break dancer with a horrible temper. The cuisine here has garnered much praise from the likes of Haute Living magazine, which named Medina Oven & Bar the city’s best Mediterranean restaurant in 2010.
With walls saturated in varying degrees of orange, the interior of Baboush is distinctly Moroccan. Pointed architecture and ornate fixtures decorate the space, punched up intermittently with vibrant red, yellow, and blue accents. Grab a table near the floor-to-ceiling windows, or lounge on the pillowed couch stretched across the center of the eatery. No matter where you sit, the vibe remains the same; Energetic, romantic, and perfect for conversation. The menu, which takes a turn towards Lebanon, features tapas-style small plates of fire-grilled kefta and lamb kebabs, seared lamb-chops, and saffron-infused couscous. But the most appealing item might be the babaganoush: Rather than simply combining eggplant, tahini, and garlic, Baboush’s dip also incorporates basil, jalapeños, and even pomegranate seeds—a creation Scott Reitz of the Dallas Observer calls “a sexy puree that belongs on every table.” And what better to go with a sexy puree than one of the Baboush's "sexy drinks", such as the Casablanca Mint Tea martini.