New Moroccan restaurant imminent

[Vinnie Vidimangi]

I drove by. At 1450 Danforth the windows are papered and there is an elegant sign for a Moroccan restaurant. How exciting. However, just in time for the January emptyness and now the recession, which has already taken its toll. But those in the area and others, please keep us posted.

[Vinnie Vidimangi]

I was there the week they that opened. Limited menu, had the vegetable tagine . Absolutely superb. Must go when I return to town.
VVM

[eateatTO]

Is this for the restaurant called 'Marrakech'? I am looking for an authentic Moroccan restaurant and this one is right in my neighbourhood! Just got back from Morocco and would love to re-live my culinary experience.

[Vinnie Vidimangi]

Marrakech seems to be another new one. I forgot to check the street #s.

[Pincus]

Is that the one down by El Sol?

[yaddayadda]

There was one beside Jean's Vegetarian, which has been "opening up" for ages now. Used to have decent Moroccan for amazing prices -- a family of four could eat comfortably for under $25, even under $20.

I wonder what's the current ETA?

[yaddayadda]

Update: It's called the Blue Nile.
And still cannot ascertain when the place is open, or even IF it is. Someone should sell these folks on the value of a window-mounted Business Hours Sign.

[foodyDudey]

It's right beside El Slo. It's been open since last Sunday. I'm going over to try it today. I see someone has already added it to the CH places. http://www.chow.com/places/43723

The menu seems very limited, and the odd thing is that some of the main entrees are sprinkled with sugar. I'll have to sneak in a few beers, they probably won't sell any there.

[charmoula]

Just checked the menu - foodeyDudey, it isn't odd that their b'stilla is sprinkled with sugar; that's how that dish is made.

Please report back with your findings!

[charmoula]

FD - it isn't odd to have powdered sugar on b'stilla; that's how that dish is made.

Please report back how you liked it!

[foodyDudey]

It all looked good till I read sugar. I'm not fond of sweet entrees, especially since I'm diabetic. But maybe I'll try it and see how I like it. We're leaving to go over soon.

[Tatai]

foodyDudey, if it's properly made (which would be with pigeon, not chicken, by the way), the sugar would be sprinkled on after it's fried or baked (it's done in phyllo or phyllo-like Moroccan pastry); if it's been pre-made, sprinkled with sugar and reheated, I'd run for the hills.

If you ask them to hold the sugar, I'm sure they will -- unless it's the second scenario above.

[foodyDudey]

Well we are back home now. I'll post a reveiew in a few days. All the items we had were good. The menu is slightly different from what is on the website. They are going to update the site with the new menu soon. (there will be tagine on the menu, it was not yet available but it's on the paper menu in the restaurant. The food is much less spicy than Djerba-la-Douce, which is almost directly across the street. It also has almost no oil in it, which I like as I find Djerba-la-Douce's food to be tasty but very oily. This restaurant is run by a husband and wife team, he is from Morroco and she is Japanese Canadian. If you are in a rush to go before I write a review, be sure to try the Harira soup and Chicken Bastilla, which was tasty and not too sweet.

[Tatai]

I find it really odd that there are no tagine or couscous dishes on the menu. And no cigares or pastels as appetizers. (But a tagine cooking vessel IS pictured on the home page.)

Although I do love a good b'stilla (WITH icing sugar), I long for the many other fabulous dishes upon which Moroccan cuisine is based, as well. Kefta doesn't quite do it for me.

[Pincus]

Yes, I wonder if there is an affiliation with the Hot Pot cafe nearby.

I certainly plan to check it out when it opens.