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The brik alone makes this new North African worth a visit, a half-moon turnover fashioned from flaky warka pastry, filled with tuna, capers, parsley, and an egg that gets cooked as the brik fries. Among entrees, the prune and lamb-shank tajine rules. Note that neither it nor the less desirable chicken, lemon, and olive tajine is served in the traditional conical vessels. The couscouses, chicken bastilla (big round warka pie), and grilled merguez sausages are desirable entrees. The two Algerian reds on the wine list are good deals, drinking better than lots of French stuff from the other side of the pond.