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Go after 5 p.m. when, first off, they bring a lovely tray of small dishes and let you take your pick. Try the cumin-laced beet salad, the verdant tabouli, or the carrot salad, doused with olive oil and lemon juice. The menu at Mogador is mainly Moroccan, and the food is well-prepared and offered at a price that easily beats the other Moroccan joints in town. The best entree choice is the tajine, a thick stew made with chicken or lamb in six variations. Our favorite is made with a powerful paste of garlic, cilantro, and chilis called charmoulla.
No one can quite explain why, but New York has been blessed with few Moroccan restaurants, and the ones that pop up in Bay Ridge and on Steinway Avenue in Queens tend to rapidly go out of business. Thus the head of this category is almost perennially occupied by Café Mogador, a long-running East Village spot that excels at the little, room-temp appetizing dishes sometimes called mezze, and the tajines and couscouses are fine, too. And dig the newish wine list. 101 St. Mark's... More »
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