Chef/owner Mourad Lahlou’s eponymous restaurant boasts a boldly designed space replete with soaring ceilings, glowing central columns and a superb (suspended) wine cellar. Chef Lahlou's expression of Moroccan cuisine is peppered with local and contemporary influences like maple and brown butter, as well as more traditional inflections such as charmoula and preserved lemon. Dinners may commence with the likes of basteeya, a Moroccan pastry made modern with finely shredded duck and enhanced with verjus crème fraîche, compressed pear, edible flowers and a rich cocoa paste. Couscous may then be presented with savory brown butter and a parade of vegetables, before it is hit with spicy harissa for a slight kick.