Kemia Bar (CLOSED)

The simple Moroccan tapas at this basement speakeasylike lounge would taste good anywhere, but they’re even better here, in one of Hell’s Kitchen’s most stunning rooms: Moody lighting, red leather banquettes and damask wallpaper transport you to a sultan’s private lair. Marseille chef Andy D’Amico keeps things familiar but adds small twists: Creamy hummus gets nutty seven-grain toast points, and couscous-crusted shrimp comes with a dipping sauce of cooked red pepper and tomato salsa. Entreés like chicken tagine and lamb kefta are sturdy enough to stand up to the strong cocktails.