Tagine

Does anyone know if this place is open yet? I know that someone mentioned a grand opening date of Feb. 21, but the website doesn't reflect this, and I can't find a phone number.

Thanks!!

Walked by today...Still not open. Sign says "coming soon."

Thanks!!

Looks like alternate plans are in order for tonight.

Time Out Chicago stated:

Tagine is also the name of Richard Mouhcine’s new Ravenswood restaurant, slated to open Thursday 23

4749 N Rockwell Ave
between Leland and Lawrence Aves
312-909-3979

Wasn't there a restaurant named Tagine on Wells St. in River North a few years ago? Any relation?

First reference and second reference in other threads.

Still sign saying coming soon in window as of around noon on Saturday, 2/25. Web site has coming soon with spelling corrected. Makes me wonder whether somebody from restaurant looks at LTHForum or whether they just took a look at their home page. City inspection record site seems to be unavailable, which is a common problem with this site, so I don't know if Tagine has had its preopening inspection.

nr706 wrote:Wasn't there a restaurant named Tagine on Wells St. in River North a few years ago? Any relation?

There was...if memory serves me, it was owned by Steven Chiappetti, and opened while he also had Mango open on Clark. I don't think Tagine lasted very long. It may have closed at the same time as Mango. I worked in River North at the time, so Mango was my go-to place for business lunches. I only ate at Tagine once or twice, but I seem to remember that it was solid.

I'd be surprised if Chiappetti was associated with this new restaurant. I think it's uncommon for chef/owners to revive restaurants that weren't particularly successful. (And despite the name, Tagine wasn't really Moroccan.) But I love Moroccan food, so I'll be eager to check it out.

Anyone know his background?

Ok, now I am confused. Is the dish spelled Tangine or Tagine? I always thought it was Tangine as in Tangiers. Am I wrong? I see it is commonly spelled both ways. Which is correct? Are both ways acceptable?

The name of the dish "Tagine" (also: tajine) comes from the name of the earthenware dish that the meal is cooked in. I've never seen it spelled "tangine"...

Ms.Paris wrote: I've never seen it spelled "tangine"...

I know this is not a discussion on spelling, but I have to respond. Google that spelling and you will see many people spell it that way. In fact, I first saw it spelled with an "n" at a Morrocan restaurant. I had never seen it spelled the other (admittedly correct) way, or else I wouldn't have asked about it. Of course, I may not have been paying close attention.

I didn't mean to suggest that you had never seen it spelled with an extra n, just that I have never seen it spelled that way.

I googled "tangine" - and the first thing that came up was "did you mean 'tagine'?"

Tangine came up with 32,500 hits,
Tagine came up with 858,000 hits,
Tajine came up with 1,500,000 hits

Ms.Paris wrote:I didn't mean to suggest that you had never seen it spelled with an extra n

And I didn't mean to sound so defensive. I was obviously mistaken, as are many others. I was just surprised that I had been mispronouncing the name for so long, especially since I heard somewhere (I think on TV) that the name of the dish was derived from the word 'Tangiers'. I suspect it is a common error that the Moroccan community has just learned to live with, like the Chinese tolerate the mispronunciation of so many of their words and names. That said, I love Moroccan food, and I hope this new restaurant opens soon, especially now that I know how to spell the name of the restaurant correctly.

chgoeditor wrote:Steven Chiappetti, and opened while he also had Mango open on Clark. I don't think Tagine lasted very long. It may have closed at the same time as Mango. I worked in River North at the time, so Mango was my go-to place for business lunches. I only ate at Tagine once or twice, but I seem to remember that it was solid.

I'd be surprised if Chiappetti was associated with this new restaurant. I think it's uncommon for chef/owners to revive restaurants that weren't particularly successful. (And despite the name, Tagine wasn't really Moroccan.) But I love Moroccan food, so I'll be eager to check it out.

Chiappetti's restaurant on Wells was called Grapes and it was pretty much the same sort of food as you got at Mango, maybe slanted a bit more Mediterranean. I think he did have some tajines on the menu. Chiappetti is scion of the Chiappetti Lamb and Veal family. Last I knew, he was cooking at Cafe le Coq.

The restaurant on Wells nr706 may be thinking of could be Tizi Melloul, which still exists, though it doesn't currently seem to be serving a tajine.

Tizi Melloul
531 N Wells
Chicago
312-670-4338
www.tizimelloul.com

Cafe le Coq
708/848-2233
734 Lake St.
Oak Park

Popped my head in last week... They said they're opening this week. Don't know the exact date but, over the weekend, they were busy with the final decorative touches. The menu looks great - VERY reasonable with most entrees $12-15 with soup or salad. Take-out is available. BYOB; they'll provide stemware.

Just walked by a few minutes ago. All "coming soon" signs are down and they seem to be poised to open.

"k, now I am confused. Is the dish spelled Tangine or Tagine? I always thought it was Tangine as in Tangiers. Am I wrong? I see it is commonly spelled both ways. Which is correct? Are both ways acceptable?"

Reply:
As someone who lived in Morocco once- the proper spelling is either Tajine or Tagine- not Tangine. The tajine refers to both the dish and the actual dish it is cooked in. It is a shallow ceramic dish with a conical shaped lid that allows for self basting. It can be placed on top of a burner or in the oven. It needs to be seasoned before using and the seasonings you choose will impart their flavor for the life of the dish. Many regions and cities in Morocco have their own tajines- i.e. coastal towns use a lot of seafood. Inland areas like Fez and Meknes feature a lot of lamb. A good reference for cooking Moroccan food is Paula Wolfert's "Couscous and Other Good Food from Morocco." It is the authority on Moroccan cooking, unless you know a Moroccan woman.

VIPchef wrote: the proper spelling is either Tajine or Tagine- not Tangine

Ok, I accept the fact that I was mislead about the real spelling. The question is why do so many others, including the Food Network mispell the name of this dish. Like I said, I remember some chef on TV, who was cooking a dish he called taNgine, talking about how the name was a French derivation of the word "Tangiers". Obviously, this is one of those weird Americanizations like "Chop Suey". Anyhow, you being somebody that has lived in Morocco, what is your favorite Moroccan restaurant in Chicago?

Signage now indicates that Tagine will open on Friday.

We picked up a takeout menu lying by the sidewalk on the west side of Rockwell today. It looks as though everything on the on-line menu will be available as takeout.

Hours are stated as Tuesday through Sunday 11:00 to 11:00 with weekend brunch 11:00 to 3:00.

BYO according to signs in window.

***** digression alert *****

d4v3 wrote:

VIPchef wrote: the proper spelling is either Tajine or Tagine- not Tangine

Ok, I accept the fact that I was mislead about the real spelling. The question is why do so many others, including the Food Network mispell the name of this dish.

Misspelled possibly because it is mispronounced. Why does that happen? I have two words for you – "New Cular"
Or if you prefer one word, how 'bout "Cocola" (if you go to Atlanta remember that)

While the tagine cooking vessel has become quite popular lately, I recall a show in which the Morrocan home cooked one was made in a pressure cooker. I've made it myself that way, it is essentially a lightly spiced 'curry' if you will.

See also: http://www.tagines.com/ and this semi relevant thread on preserving lemons

I suppose the reason so many people are unsure of the proper spelling and pronunciation is that Morocco is a confusing place. The chef in saying that the dish was a derivation of Tangiers was probably right in some way. Tangiers does have their own tajines- meaning a variety of tajines that are indigenous to Tangiers alone. Perhaps this is why he was confused. It's also hard to get straight answers in Morocco. As someone who once lived in Morocco and knows the cuisine, I enjoy Andalous Moroccan on Clark and School. It's owned by a Moroccan and his wife does the cooking. They definately have the variety and their menu is a great example of how regional the tagine really is. You can get a Tangiers tagine there for example. But I suggest the sweet couscous with the lamb- that is my favorite dish and a shining example of the wonderful cuisine of Morocco. The only thing they don't have going for them is real Hobz- which is Moroccan bread but I haven't seen that at any Moroccan restaurant in this city.

I live nearby and really, really want this place to last. The owner is warm, friendly and clearly trying his best. Sadly, I fear that the disaster that was yesterday's opening night may prevent customers from returning.

Opening nights are always hard to predict, and this restaurant did a particularly abysmal job at prognostication. When I called at 5 to make a 7:30 reservation, I was told by the very friendly man on the other side of the line not to worry about it and "just come on by". When I arrived at 7:30 the place, of course, was jammed packed and the hostess very hurriedly said, "we have no tables. you can wait if you want" before quickly scuffling off. Wait I did, for about an hour, all the while watching table after table complain that they'd been sitting for an hour or more with no food and, in some cases, no menus. While I waited, I saw three tables get up and leave before their food arrived, and saw several dishes returned to the kitchen to correct errors.

Through all this, the owner had a smile and genuine, "I really want my customers to be happy" look about him, so i decided to stay. it was, after all, opening night, and one should forgive service flaws in that situation. My dinner companion and I finally sat a little over an hour after we had arrived, and were immediately handed menus and nice, big water glasses. Things were looking up. The menu had three sections: appetizers, tagines, and kabobs. The appetizers sounded especially appealing, and we were looking forward to ordering the delicious sounding spinach with olives and lemon. The tagines sounded terrific too. We were hungry, and excited when the server came to take our order, only 45 minutes and 3 "I'll be right there's" after we sat down. "We'd like the spinach appetizer to start, please," I said. "I'm sorry sir, we're out of that." Darn, I was disappointed, but understood. "OK, what appetizer would you recommend in that case?" "Actually, we're out of ALL of the appetizers. Oh, and I should also tell you we have no more lamb." No more lamb?! This is a Moroccan restaurant after all and several dishes on the menu had lamb in them. "Oh well, chicken it is then." We each ordered a chicken dish: one a whole "braised" chicken served over couscous and the other, well, I don't remember and it never came.

The food we did taste was good, if a bit mixed. The couscous was the best I've ever tasted - a finer grain than what I'm used to. It felt light as a feather in my mouth. delicious. The whole chicken was dry, and wasn't served with any sauce. I think they just forgot to bring the side dipping sauce, or just ran out of it. Olives and marinated artichokes that were served with pita bread were very fresh and tasted of fine quality extra virgin olive oil and fresh lemon.

I really want to like this place, and I will return. But they need to get their act together fast.

I tried to get a table Friday night, but due to the wait, decided to come back on Saturday. I think Kennyz will be happy to know that we were seated promptly at our reservation time, had good table service, and the food was really tasty. The presentation of our dishes was top rate-not something I expected for a smaller neighborhood restaurant like this. There is some waiting time for the entrees, as Moroccan dishes are not "fast food" fare, but the wait was well worth it. I reccommend reservations, since the tables were full again last night--we made ours the night before. It seems like they worked out their opening night issues and are on track to be a great place to go.

Went to tagine with my boyfriend on a Wed night. It was just over an hr between the time we sat down and got our main dish. We got an appetizer which arrived at the 25 min mark. It was busy for a Wed. The lighting was horrible. Very hard to read the menu with the 1 tea light on the table. There was also a bright light in the middle of the room. They really need to work on atmosphere.

Eventhough we were patient, over an hr for kebobs is unacceptable. We're glad something new is in the neighborhood but sadly won't be going back anytime soon.

I live just a few blocks from Tagine, and so far I've had dinner there
twice. The food is outstanding and the owner is a welcoming and warm person. Yes, they need to work on the lighting but hey! to change the lighting system could be expensive and I am sure they are aware of the problem.
I think as neighbors we should support Tagine. It's a lot better then what
was there before and personally I am happy to have them and I think they
are doing great.

I've been back again since their opening weekend, and I really recommend it. I've been to Morocco several times, and this seems to be the most authentic restaurant in Chicago. Try the Rabat tagine--spiced meatballs in a savory tomato sauce--its excellent. The tagine with the lamb, artichokes and peas is also good, as is the appetizer sampler. I also like the Moroccan cookies dessert--they are nut-filled pastries, deep fried and coated in a rich honey sauce--delicious. I think the cozy Moroccan seating in the front is the way to go (but you need to reserve it ahead of time), and the music and friendly staff make for a comfortable place to have really good food. They have been really busy whenever I've gone, so make reservations. The food seems prepared to order and is very fresh, so I don't mind relaxing with a bottle of wine while I wait, though I've never had that long of a wait anyway.

very interesting post, Jeff. Sounds like you've been to Tagine an awful lot to have gained so much detailed knowledge of the restaurant in such a short time. It's almost like you're an insider. Kudos to you. I noticed you have only two posts on LTH, and both are positive reviews about Tagine. You must be truly enthralled by the place. Welcome to the forum. I look forward to reading what I'm sure will be a multitude of excellent posts about this and other restaurants.

Kennyz,
Yeah, I actually found out about this forum because of Tagine. I googled and found this when I noticed the restaurant looked ready to open (I live in the neighborhood) and wanted to see what others knew about it. I've only been twice, but did have good experiences both times. I had stopped by their first night, and saw how crazy it was, so I know things were slow that night, but at least when I've been there, its been fine. I made reservations which may have helped. I'm just glad to have a nicer place to go and eat in Albany Park. I usually go to Andalous for Moroccan, but this place is much closer.

Don't want to start a firestorm, but...

To an earlier poster:

Your tone in your post aimed at Jeff seems inappropriate to me, and is exactly the type of comment that can discourage new folks like Jeff (and me) from posting.

The guy listed a couple entrees and other courses (could have easily visited 2-3 times), and even mentioned in an earlier post that he left one time upon seeing it so crowded--not exactly grounds for your insinuation.
Not to mention that one could have easily replied to you in the same fashion when you recommended three LEYE restaurants within one post.

Let's all be friends and not jump to conclusions.