Marrakesh Restaurant

The February issue of 5280 Magazine landed in our mailbox on Friday, Matthew read the review of Marrakesh Restaurant and like good impressionable consumers we made a reservation for dinner the following night. Our server suggested we order the Daifa ("because it's the best"), so we did. Our server suggested we have the $8/glass Morrocan wine ("because it's the best"), so we did.

We sat at a table (as opposed to cushions on the floor), but I still took off my shoes. Traditionally, Morracan's use their hands as utensils. We used a mix of forks and hands.

It was a great meal. We started with bread and this sweet dipping sauce. The bread reminded me of a really good pancake and the dipping sauce was kind of like spun honey with a few added spices. We both had the harira soup. My favorite part was using the traditional wooden spoon. I should really eat soup with a wooden spoon more often. The third course was hen bastille, which consists of chicken and almonds wrapped in a puff pastry dusted with cinnamon and powdered sugar. I could and should have stopped eating after this course, but I charged on. The main dishes were lamb and chicken tagine with rice and couscous on the side. For dessert we had Morracan halwa and tea. The halwa were four puffed pastries with different sticky sweet fillings. The sweet mint tea was one of the best parts of the meal. It's digestion aiding quality was especially helpful, without it, I am not sure I would have been able to walk to the car.

I'll definitely return to Marrakesh, but I think I'll order a few small dishes.