Lamb & beef shawarma, shrimp & other hormone-free meats build sandwiches & platters as fresh toppings & Moroccan spices engage senses

Chefs blend spices in Moroccan dishes such as chicken tagine, lamb with dried prunes & vegetarian couscous

In addition to Moroccan-inspired tapas with fresh pita bread, cooks bake & sear entrees of lamb & chicken in fragrant sauces & spices

Using bold, North African flavors that earned praise from New York Times, chef Alain Bennouna slowly braises meats in saffron & honey

Simmered tagine, savory couscous, and tapas plates inside dining room lit by wall lanterns

Authentic Moroccan cuisine such as spiced braises and kebabs garnished with preserved lemon and caramelized apricots

Chefs draw on recipes from Morocco, France, and Spain, garnering praise from Time Out New York for their menu's authenticity

Three-course dinner sates diners with glatt-kosher dishes prepped by Middle Eastern chefs & served in vibrant dining area or on shaded patio

Three-course dinner sates diners with glatt-kosher dishes prepped by Middle Eastern chefs & served in vibrant dining area or on shaded patio

Sweet & tangy lamb kebab, chicken musaka & lamb curry, alongside variety of veggie dishes, populate hearty Moroccan menu