This glatt kosher restaurant has an intriguing Moroccan bent. The lamb tajine is particularly good, featuring a huge shank sweetened with prunes and raisins served in a painted ceramic tajine on a bed of couscous (the serving is enough for two), while Moroccan fish balls, a quintessential Sephardic dish, are bathed in a cumin-inflected tomato sauce and sided with good fries. The fish of choice is mushat, or St. Peter's fish-firmly fleshed and nicely charred from the grill. Also dig the vegetable- stuffed pastries known as Moroccan cigars, and the excellent mint tea.
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