Review excerpt: Start with a plate of mixed matzah, Uekawa’s version of Lebanese mezze. Follow up with falafels or Turkish spring rolls stuffed with minced lamb. Don’t overlook the Tunisian brik a l’oeuf, egg mixed with tuna, potato and cheese, deep-fried in triangles of ...

In terms of food, Africa still remains an unknown continent for most people -- with the exception of the distinctive and delicious cuisine of the Maghreb. Wisely, Ishikawa has understood that accessibility is more important than authenticity, and he has worked with his chefs ...

Jaafar is a native of Fez, where his parents own a majestic ancient restaurant. And while the food he serves cannot compare to the subtle, sophisticated cuisine you find inside the historic walls of that ancient city, his is still a very welcome facsimile ...

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