— Michael Strauss, owner of.MAKES ABOUT 2 1/2 CUPS.

Dishes like the comforting and subtly spice-seamed harira soup (one of the best salves for jet-lag I’ve ever consumed) and an exciting array of salads (khizou makok, shredded carrots electrified with orange; and zaalouk, coriander- and lemon-kissed eggplant) preceded a range of mains – including a stunning lamb tagine with sesame and sugared eggplants – that showcased the brilliance of the concept at Sahbi Sahbi: celebrating the secret recipes that are traditionally passed down from one generation of women to another, but here, in the open kitchen, made public..Courtesy of Sahbi Sahbi.

On the total other side of the spectrum is., located on Avenue Ménara in what feels like the city’s equivalent of Rodeo Drive, from chef Richard Sandoval.It’s a modern, airy space serving what the team there calls a pan-Latin steakhouse concept.

Of particular note were the smoked swordfish dip, each bite seamed with lemon, pickled jalapeño, and cilantro; the impossibly moist, red chili adobo-marinated chicken; and the whole sea bass, which made for a terrific round of tacos.The non-alcoholic cocktails are also very thoughtful, and the fig mojito, with lemon, fresh mint, cane sugar, and a crown of fig puree, is worth ordering even if you.

want a drink with alcohol.. All over the city, in fact, non-alcoholic cocktails were a high point, and few places did them better than.

, the casually chic rooftop restaurant that’s well worth the effort to find.in a home freezer, giving you plenty of time to use any leftover eggs or to keep them on hand should this not-so-eggcellent bird flu situation worsen.You’ve just popped open that bottle of chilled red that the salesperson at the.

shop convinced you to buy.As you pour, you find there are bits of sediment floating in your glass.

You glance at the bottle.There’s even more sediment along the neck.. Panic ensues.