Marrakech Cuisine (CLOSED)

Snake your way past the Moroccan lanterns and rugs in the bazaar beyond the door and into this restaurant's simple dining room to try specialties like briwates, diamond-shaped lemon-chicken egg rolls; zaalouk, a smoky mix of eggplant and tomatoes; and Fez tagine, a tender lamb shank in an eggy sauce studded with prunes. Generous pieces of dense, syrupy baklava may satisfy a certain sweet tooth, but we preferred the sweet and savory chicken pastille, a flaky, sugar-dusted phyllo pie. It’s traditionally reserved for important people, so puff out your chest and pretend.