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221 West 38th Street, New York

Moroccan Dinner for Two, Three, or Four at Tagine NYC (Up to 35% Off)

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Highlights

Clients can tuck into freshly-crafted Moroccan dishes prepared by chefs with knowledge of the authentic cuisine and fresh ingredients

Customer Reviews

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.
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NavidaTOP REVIEWERHELPFUL REVIEWER
18 ratings10 reviews
August 10, 2016
Really great customer service, and the lamb couscous was delicious. The meat just fell off the bone.
R
Rich
1 ratings1 reviews
August 10, 2016
DO NOT be put off by the street signage! It is very warm and welcoming inside! Dinner was fantastic!
E
Emilie
5 ratings2 reviews
February 16, 2018
Go to Tagine, the service was wonderful and the food delicious!
H
HarveyTOP REVIEWER
13 ratings8 reviews
February 19, 2018
Great service, great food. Jazz after 8pm and Belly Dancer.
J
JoanTOP REVIEWERHELPFUL REVIEWER
12 ratings7 reviews
September 3, 2020
The food was delicious, and the staff very friendly. Oddly,although the restaurant was nearly empty at 6:00 PM, the two of us were not permitted to sit at a table for four, being told that large parties had reserved. We had to choose between three small tables, winding up on low chairs with a far reach to the table. Very uncomfortable. And nobody came in to eat at one of the tables for four. Of course. We may come back, but not as a twosome.
L
LindaTOP REVIEWER
18 ratings8 reviews
February 17, 2018
Great food. Leave plenty of time if attending theater afterwards. Great food, but cooked to order!
E
EvaTOP REVIEWER
47 ratings11 reviews
February 19, 2018
This place is amazing . The mint hookah is the best flavor. Had a wonderful tangine. Try the lamb and sweet potato - perfectly cooked
E
EmmanuelleTOP REVIEWER
7 ratings5 reviews
February 16, 2018
know what the offer is for before going. Wait staff dont know or try to give you less. They also don't know the food well & can't answer questions about the menu. the electronic pay system (on an iPad) sucks when using a groupon!
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What You'll Get

  • Type of food: Moroccan

  • What’s included:

  • Dinner for Two:
    • One Mixed Mezze Appetizer
    • One order of Cous Cous
    • One dessert
    • Two glasses of wine or Sangria
  • Dinner for Three:
    • One Mixed Mezze Appetizer
    • Two orders of Cous Cous
    • One dessert
    • Three glasses of wine or Sangria
  • Dinner for Four:
    • Two Mixed Mezze Appetizers
    • Two orders of Cous Cous
    • Two desserts
    • Four glasses of wine or Sangria
  • Valid only for included dishes and beverages

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Reservation required. Must provide 21+ ID to receive alcoholic beverages. Limit 1 per person, may buy 2 additional as gift(s). May be repurchased every 90 days. Limit 1 per visit. Merchant is solely responsible for all sales and delivery of alcohol. Alcohol is not discounted more than 50%. If you make a reservation through Groupon, you may cancel or change your reservation up to 2 hours before its start time. Otherwise, vouchers booked through Groupon will be redeemed and the deal’s promotional value and amount paid will expire. Redeemed vouchers may not be refunded or rescheduled - this also applies to no-shows. Your name and email address will be shared with this merchant to facilitate your reservation. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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.