Too often, we find Moroccan food a little bland, the tajines a little tough, or the couscous a little dense, but none were the case here. The quality is high, the meats tender, the couscous light, and the sauces refined. That’s doubly exciting given the lack of Moroccan restaurants in the East Bay right now. The bulk of the menu is dedicated to tajines and couscous. Named after the earthenware it is cooked in, tajine is a stew containing meat slow-cooked until fork-tender. The couscous dishes feature different meat with soft vegetables but don’t offer as many flavor profiles. Other items, such as the wonderful bastila, show the kitchen’s versatility.

— Janelle Bitker


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