Tagine NYC

221 W 38 St., Manhattan

$45 for Moroccan Dinner for Two at Tagine ($93.35 Value)

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A Moroccan-born chef shares the flavors of his childhood with a menu of made-from-scratch dishes

Groupon Customer Reviews

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45 ratings35 reviews
Rating of 1 out of 5 stars
June 11, 2014
Tagine dish was nothing special.
77 ratings59 reviews
Rating of 5 out of 5 stars
June 3, 2014
Great food & service!
27 ratings16 reviews
Rating of 5 out of 5 stars
May 18, 2014
Go to linger leisurely.
1 ratings1 reviews
Rating of 5 out of 5 stars
May 17, 2014
The chicken dishes were amazing. However watch out, they will charge you gratuity for the entire meal, an extra $20 to your bill that you wouldn't expect.
1 ratings1 reviews
Rating of 5 out of 5 stars
April 30, 2014
We dined on Saturday evening, our first time trying Moroccan cuisine. Our dishes came out steaming hot, with generous portions. I had the chicken with sweet potato, delicious, my friend had the lamb which was a little bland. We ordered a Bottle of Moroccan wine blend, was served Moroccan Shiraz instead, which was extremely dry, next time we will stick with the Sangria. We stayed on and watched the belly dancer, very different and fun to watch in a restaurant.....recommended!
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About This Deal

It can be fun to make yourself sweat by eating spicy food or dwelling on how everyone probably thinks you walk weird. Feel the heat with this Groupon.

The Deal

$45 for dinner for two (up to a $93.35 total value)

  • One appetizer (up to a $11.95 value)
  • Two entrees (up to a $51.90 value)
  • Two glasses of wine or sangria (up to a $20 value)
  • One dessert (up to a $9.50 value)<p>

See the menu.<p>

Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Valid only for option purchased. Limit 1 per table. Reservation required. Dine-in only. Must be 21+ to consume alcohol. Not valid for happy hour specials. Must use promotional value in 1 visit. Not valid for Mixed Mezze appetizer. Valid from 3pm to 8pm. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About 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 in mesmerizing swirls.