Couscous Hice A break from Rice

The kitchen traces back to Casablanca, where co-owner Fouad learned Moroccan recipes spice by spice from his mother, Saadia, before partnering with his wife, Soumia, to open in Park Hill. Flavors draw on North African and Mediterranean staples like preserved lemon, saffron, and mint, alongside eggplant and peppers layered into Zaalook. Dining here revolves around a compact menu with only a few items and homey, personal hospitality that occasionally extends to an impromptu song from the host.