Warm and friendly North African restaurant brings exotic flavors and gracious hospitality to the East Village.

In Short
Slip behind the decorative facade to find a crowded, boisterous setting. The cuisine merges traditional fare from Tunisia, Morocco and Algeria, which is reflected in the murals, ironwork and wood carvings throughout the space. The maze of mezzes and mains range from brik--a glammed-up hot pocket filled with tuna, potato and chickpeas--tagines, and Couscous Royale, steamed over the amalgamation of meats, veggies and merguez (sausage) handmade by an Algerian butcher.