Photo: Josh Reynolds, Boston Globe
* “Chicken bastila is a treasure: a little phyllo packet dusted with cinnamon and sugar and filled with shredded chicken and almonds, seasoned with cilantro and saffron.” *
The Boston Globe, by Sheryl Julian (July 22, 2014) — If you have ever traveled overseas and left the tourists behind in search of a local restaurant, you know this perplexing menu routine: You sit down, get a menu, order, and an agreeable waiter tells you it’s not available. You order again, again not available. After the third try, you ask for whatever they have in the kitchen. And what you get is usually amazingly good. The menu seems to be a formality no one is paying much attention to except you.
That’s not exactly what’s going on at Moroccan Hospitality restaurant, the welcoming spot in Somerville. But the kitchen isn’t making some of the items listed on menu, and there’s a little confusion about what is available, more in communicating with some waitstaff. But when you get the food, it’s beautiful, richly seasoned, and made with care.
Moroccan Hospitality moved from Malden in June. It was there for three years, but sisters and owners Nouzha Ghalley and Amina Ghalley McTursh thought they were too far away from their customers, hence the move. The new spot has been decorated with glass and metal wall sconces that offer low lighting (too dim for some). Overlapping pillows along banquettes are covered in pretty silver, gray, and orange fabrics. Burgundy and tangerine paint is on the walls, which are hung with traditional ceramic plates, and lacy metal table lamps hold votive candles. A tray is lined with the small tea glasses you see all over Morocco, ready to be filled with sweetened mint tea.
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[Continue Reading at The Boston Globe…]
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