Bites Nearby: New Moroccan Eatery Comes to Town
What better way to start National Culinary Arts month than to welcome the newest restaurant in town!
During the month, we will look at some examples of local establishments dishing out remarkable culinary fare. What gives them claim to culinary fame is one of the focal points.
Morocco’s Restaurant made a grand entrance on Castro Street over the past weekend showcasing an exotic, elegant and flavorful dining experience with warm welcoming vibes. The vibrant décor of rich cobalt blue and rust orange was bold yet inviting.
Moroccan cuisine is a marriage of diverse cultures including that of the Berbers, Arabs, French, Spanish, German, Jewish and North Africans. Cumin, paprika, lemon, garlic, olive oil and white ginger are among the ingredients found in this cuisine, which create a complex, yet smooth sensation on your taste buds.
Sham Essadki, co-owner, states that they are also a halal restaurant, meaning they serve food considered permissible according to Islamic law.
Sham is involved with the management and Chef Jay Essadki is involved in the cooking. Between the two brothers, there is a smooth coordination of efforts—while Sham greets customers and suggests wine and food combinations, Jay is fast at work at the grill and kitchen creating their mouth-watering dishes, as the attentive servers make sure that diners are properly taken care of.
From appetizer to salad to entrée to dessert, the flavors of their dishes are rich, somewhat delicate, and smooth—leaving you trying to identify what spice is in the bite you just had. Salads are unique, from a Beet & Potato to Classic Orange Carrot to their Signature Lentil. Appetizers consist of Briwatts, which are silky phyllo-dough turnovers with different fillings; Shrimp Skewers, Shrimp Pil-Pil, which are wild shrimp sautéed in spicy garlic and tomato herb sauce; a Kebab Sampler, Sardine Filets, and a Nut & Cheese Sampler.
Jay prepares the grilled platters using a "flame sauteed" technique, which coupled with their special spices, gives the food the original Moroccan flavor.
While dining, it is easy to see Jay on the other side of the counter busy at work. Be sure to stop over to see what he’s cooking.
Dining style at Morocco’s Restaurant is “family style” where dishes can be shared and be excellent conversation pieces.
The restaurant has a good selection of wine, beer and beverages, including the famous sangria, Sham’s Cocktail of the Week, and Moroccan wine. A specialty cocktail or hot mint tea is a perfect last touch with dessert—just in time to sit back and enjoy the entertainment for the night, which includes either live musicians, dancing or belly dancing.
Moroccan Carrot Salad - News
The dishes we had were the Classic Orange Carrot Salad, Fresh Fish & Vegetable Tagine, Kefta Plate and a complimentary appetizer made with salmon. With the fish dish and the salmon appetizer, I had chardonnay from the wine menu.
Warm French lentils and a tasty Moroccan carrot salad with citrus-cumin vinaigrette were served on the side. Chicken cordon bleu ($14) happens to be one of another friend's favorite entrees. Crispy boneless chicken breast is rolled and stuffed with
The evening of our visit, the Bento Box we ordered had Guacamole with homemade tortilla chips in one compartment, Moroccan Tabouli Salad with Grilled Shrimp in another, Vegetable Spring Rolls over wakame seafood salad in another and Lobster Cake with
Israelis eat lots of salad for breakfast, lunch and dinner. For the class, Shakked grilled eggplant for a creamy Eggplant Salad, made his own cheese from yogurt for a Labaneh and Cucumber Salad, and grated carrots into a colorful Moroccan Carrot Salad.
On the menu Moroccan carrot salad, honey mustard green beans, presto pizza. Join our chef and dietitian for a fun-filled two hours of healthy cooking hints and nutrition tips. For more information or to register, call Kathryn Gregg at 854-0993.
Moroccan Carrot Salad « Daley Dish
Ironically I’m pretty sure I’ve actually lost weight since becoming a full-fledged baker/pastry chef/chef or whatever I am nowadays. The sweltering heat of my basement kitchen is utterly appetite-killing; the prospect of having to taste test a new scone or muffin, vomit-inducing. I throw back glass after glass of icy water yet rarely pee. All of this reminds me, fondly, of our trip to Israel last summer.
Today's Special: Spinach, Feta & Olive Quiche + Migas + Moroccan Carrot Salad w/Fried Texas Goat Cheese.
Special Menu of the Week
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Joan Nathan's Jewish Holiday Cookbook
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