Morrocan suggestions?

Anyone have suggestions for Morrocan? I did a search and only found cafe fez....

In Spanish, its Marruecos, with two r's. In English, it's Morocco, with two c's. This has always confused me, and could be getting in the way of your search. In any case:

http://www.andalous.com/Home.asp

Andalous (Belmont) has a nice atmosphere, average food, excellent tea.

http://www.marrakechcuisine.com/

Marrakech Cuisine (Ashland) has much better food, some of it just as good as I've had in North Africa. The harira is wonderfully complex, including the traditional fermented yeast thickener, and served with a special wooden spoon. The room is cellar-like, however.

Some consider Aigre-Doux to have pretty good Moroccan dishes; I haven't caught up with this one yet. For upscale for me, the place doing good Moroccan takes on dishes is Copperblue:

http://www.copperbluechicago.com/

I've liked Marrakech for a long time, and I think they deserve support, especially since the larger and flashier Moroccan place La Brochette opened just a couple of doors away.

Marrakech
1413 N. Ashland Ave.
Chicago

La Brochette
1401 N. Ashland Ave
Chicago

If you try a search, I know of at least two different threads on Andalous, which I highly recommend. Good luck!

I tall looks good. though copperblue looks more european than African. Especially when you compare all the websites you all listed. Thanks for the pointers. I got my weekend planned now.

I love Andalous. I went about a year before my first trip to Morocco, and two days after I returned from Morocco, and both times, I was favorably impressed. My favorite dishes (particularly since my return from Morocco) are the chicken with olives and preserved lemons and the lamb with prunes (both are tagines). Just yummy -- and the place really tastes like Morocco.

I haven't tried the other places, so they may be good as well, but I do know Andalous is very good.

There was a discussion (link below) on the comparative virtues of both Andalous and Tagine a couple of years ago -- along with a discussion of how the bread differs at both places from what is actually available in Morocco -- that might offer you further insight.

http://www.lthforum.com/bb/viewtopic.ph ... 6&start=30