Restaurant Baraka

This former Jewish school may not be inviting at first sight, but by the end of your meal, you'll be ordering another juice cocktail and enjoying the eclectic mix of patrons that this restaurant seems to draw. Tasty appetizers include fried phyllo cigars of goat cheese and a range of salads including tabbouleh. The menu is mainly local with various couscous dishes, tagines, grilled meats, and fresh seafood, often charcoal grilled in front of you. Desserts are suitably decadent, and include tantalizing crepes of chocolate and Bailey's Irish Cream or orange and Cointreau. The dining rooms surround a wild, central garden, and are a strange combination of silver, gold, and mustard yellow, while the background sounds can range from Andalous and opera to swing and rock. Longtime headwaiter Mohammed Shoukri speaks good English and keeps everything running smoothly.

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