1112 Dining Guide - University of Toronto Dynamic Graphics Project

Marrakesh is a Moroccan gem in Philadelphia
By MATT CIANFRANI
34th Street Magazine
It is no wonder the restaurant
named for the landmark city of
Morocco is also a landmark of
fine cuisine in Philadelphia.
Located off of Fourth and
South streets, an auspicious alley
conceals this gem of high-dining.
Immediately after being greeted
at the door by a fez-wearing host,
you will notice how the traditional
Moroccan decor reflects the authenticity
of the cuisine.
Chairs made of cushions upholstered
with Oriental fabrics
run along the walls of each room
on all three floors, while the meal
itself is served on intricately inlaid
golden chargers.
Once seated, your waitress will
pour warm water infused with
rosehip oil to clean your hands.
With service like this, it comes as
no surprise that the staff is courteous
enough to ask about any
allergy restrictions and is more
than willing to adapt the menu
to your needs.
The menu itself is a journey
through a cultural array of timehonored
Moroccan delicacies, all
meant to be enjoyed with fresh
naan (or Middle Eastern flat
bread) as the only utensil.
You’ll start with a dish of
mArrAkESh
Middle Eastern
517 S. Leithgow St.
215-925-5929
$$
Enjoy authentic Moroccan
meals with bread as your only
utensil
steamed and spiced vegetables,
which are both light and hearty,
like a stew without the broth. I
strongly suggest the eggplant
which offers a smoky flavor and
meaty texture.
Next, the B’Stella, a pastrylike
pie consisting of layers of
chicken, almonds, eggs, parsley
and onion, is complimented with
a heavy coating of confectioner’s
sugar and a dash of cinnamon.
The third course is a plate of
spicy lamb cubes topped with
almond shavings. It is not often
that you come across this dish
without it being dry or flaky, yet
Marrakesh does not disappoint
with its succulently prepared
morsels of lamb goodness.
Couscous serves as both a
miDDLE EAStErn
Matt Cianfrani/DP file photo
Marrakesh offers groups a festive place to enjoy Moroccan food in a relaxed setting. Fresh naan
(Middle Eastern flatbread) is your only utensil.
course on its own, as well as a
nice transition to the final entrée
dish, a finely basted chicken in a
cumin sauce.
To finish the meal without
spoiling the night from overindulgence,
dessert is a simple bowl of
fruit sitting on chunks of ice for a
satisfyingly crisp quality. Don’t
forget your sweet tea that will be
poured from five feet above your
head to cool in mid air on its way
into your cup.
And if the cushion puffs, washing
of hands, servers in fezzes
and incredible meal do not suf-
ficiently satiate your appetite
for the exotic, then I’m sure the
nightly belly-dancing entertainment
will, but only on Fridays
and Saturdays. So, make your
reservations accordingly.
This article appeared in 34th
Street on Feb. 19, 2008.
Do you have an opinion about a
restaurant that you’d like to share?
Visit www.dailypennsylvanian.com/dguide and submit your review
• Over 800 restaurant listings
• Reader reviews & ratings
• Search by cuisine, atmosphere,
location, & more
• Downloadable menus & coupons
the online
diningguide
at dailypennsylvanian.com/dguide
The daily Pennsylvanian D ining guiDe
Wednesday, november 12, 2008 Page 17