Today is: Wednesday, November 22, 2017
Tangine Restaurant Review
Welcome to Tagine Restaurant, Los Angeles exciting Morocco restaurant located
on Robertson Blvd. Serving the finest in traditional Moroccan delicacies.
Ryan Gosling, a movie actor and chef Abdessamad "Ben" Benameur are partners,
and the only Moroccan. Ben told us that for many years they wanted nothing else other than a warm place to go to and order a meal, full of spice and good taste.
Food that made all of us feel warm and satisfied. Simple healthy food prepared
with lots of love. Unable to find it, they created Tagine Restaurant.
Comfortable couches and pillows provide a casual yet exotic setting to enjoy the traditional feast. In the intimate dining room the lighting is subdued, romantic, the
high-backed banquettes, speckled with plush pillows, tranquilizing. Hand-forged framed photographs of Morocco by celebrated photographer Dan Winters dot
the walls facing two oversized handcrafted mirrors by partners Ryan Gosling and
Chris Angulo, flanked by cut metal lanterns casting flickering shadows in the room. The smells coming from the kitchen and a glass of house made Sangria begin
to bring you out of your everyday into something truly special.
All of their meals are served fresh and deliciously prepared. All of its flavors
and spices come from a rich mixture of France, Spain & Morocco. All
of their baked goods are made on the premises.
They do not believe in frozen, canned or preserved foods. All of their greens
and vegetables are organic, and are delivered fresh daily. All of their
spices are freshly ground and combined especially for them.
We were told that only on Fridays and Saturdays the special tasting menu is
served. We were lucky because it was Friday and we were very
excited about trying the special tasting menu.
They served wine, sangria and beer. We started with a nice Moroccan salad, with fresh mixed greens, then a selection of small portions of vegetables, all very tasty
and spicy. Followed by a delicious shrimp with cream sauce, then we had the
a sample of chicken, a sample of Moroccan Fish baked the Moroccan
way with authentic Moroccan spices, very good by the way.
We were lucky enough to get Chef Abdessamad to teach us how to make Bastilla
the restaurant's most requested dish. "People come here from all over just for the Bastilla," says Chef Abdessamad of the recipe which features layers of chicken,
eggs and crushed almonds encased in phyllo pastry, all topped with cinnamon
and powdered sugar. This is something that everyone should try, it is absolutely
the best. In Morocco, Bastilla is traditionally made with pigeon, but Tagine
offers diners chicken, along with the more traditional pigeon.
Next we tried the Lamb Chop Specialty cooked in two ways, with
Broiled lamb chops marinated with their secret sauce.
This is a very nice tasting sampler that gives you a great idea of their amazing
food. Fresh fruits and delicious homemade Baklava proceed a finale
of sweet hot mint tea, the national beverage.
Tagine conveys the experience of eating a fine dinner in the home of Moroccan friends. We high recommend you to try this amazing and cozy restaurant, where
the staff will make you feel welcome from the moment you arrive. Special
thanks to Chef Ben Abdessamad for your warm hospitality.
For map and location click Here!
For more information please visit their website at www.taginecuisine.com
Article By: Mary Adams
Photos By: Chris Marx
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