TGIF. Today is my last day at my current job, as I am gearing forward for new opportunities and paving the road to a solid career path (maybe not). As many of us have heard and agreed that the 20s is one hell of a tumultuous, unsteady roller coaster of a ride, one of the many things I've also learned about this chapter is "Expect nothing. Hope for the best." Sounds ironic, but it has been a pretty constant reminder that kept me going and fighting through obstacles and somewhat enjoying/seeking a positive outlook on all the unexpected surprises and occurrences during the past several years of my life. Thus, la vita è bella.. It's all in the way we perceive, what we want to learn, and how we want to understand. And if we want it to be, many things can become "idyllic." Anyways, I don't divulge into my personal life so much, but I'm currently feeling like this of my last day:
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| Runyon Canyon - another great L.A. spot. |
With that thought, I will randomly move forward with my second DineLA experience. After reading the rave reviews about Ryan Gosling's hot new Moroccan restaurant, Tagine, my excitement was through the roof (Ryan Gosling - enough said). There is usually a stigma with restaurants' integrity when they're connected to mainstream celebrities, who have nothing to do with the culinary spectrum; however, Tagine received 5-star reviews and had an outstanding reputation of being the only authentic, fine-dining Moroccan restaurant in Southern California. People have even confidently stated that the dishes were very comparable (if not better) as the food in Morocco. Can you feel my anticipation? But..........
I hate to say this (mainly because I adore Ryan Gosling), but I should have applied my motto, "Expect nothing. Hope for the best," in this instance as well. Mind you, not all were disappointing.... just the main entrees. However, I have not had a lot of Moroccan food in my life to give a very solid and confident review, because I do question if it just doesn't fit my palate (even though I personally don't think this is the case, and I'll explain why as I critique). Here goes...
Atmosphere: If you don't like very intimate crowds, where you will inevitably be eating a few inches from the party next to you, I forwarn you. Personally, I liked the long, plush couch set all along either side of the narrow restaurant instead of having individual seating. The colorful cushions, dim (very dim) lighting, and the proximity to all parties gave it a romantic, Moroccan charm. This place is not for big parties.
The experience started off with an amuse bouche of warm mini vegetable soup and pastry cigars for dipping and pita, hummus, & marinated olives. It was good but not impressive. You'll hear me mention that many of the dishes might have been on the saltier side. Although the soup was satisfying, it did not taste any more unfamiliar/special than any other creamy vegetable soup.
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| Amuse bouche - Vegetable soup & pastry cigars |
All in all, the pita, was warm and fresh, the hummus was on-point, and the olives gave a nice salty context. Again, nothing all too unfamiliar to the taste buds.
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| Pita, Hummus, & Marinated Olives |
The first appetizer was the Bastilla, which is a traditional Moroccan dish of layers of phyllo dough stuffed with cornish hen, scrambled eggs, with saffron, powdered sugar, and cinnamon. Personally, I appreciate dishes that touch all senses of taste - salty, savory, sweet, tart - without clashing. It takes a certain amount of good taste, culinary expertise and science to mold all flavors together in a complementary way. If you like full flavors, you'll enjoy this.
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| Tagine - Bastilla |
Quefta, marinated grilled ground beef with Shitake mushrooms and roasted asparagus, was our second very traditonal Moroccan appetizer. Honestly, for those who appreciate and have had a lot of Moroccan before would probably appreciate it more, but I thought the meat was on the dry side and a bit salty (I said it, again). I enjoyed the Shitake mushrooms and roasted asparagus more.
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| Tagine - Quefta |
The first entree was the Tagine farm-raised lemon chicken, marinated in preserved lemon, and served with vegetables and couscous. Okay, I asked for it. The menu indicated that it was "lemon" chicken and marinated in preserved "lemon." Clearly, "lemon" is the key ingredient, and I sure did strongly taste and feel the textures and tartness of the preserved lemon... a bit too much. I almost felt like it was made wrong, because certain bites of the couscous were so drowned and overpowered by the lemon which made my face suck in and eyes squint, and other bites were good. Again, I'm not a Moroccan culinary expertise, so I may be wrong, and it may have all been properly prepared. The chicken could have been more tender as well. Can you tell I wasn't particularly impressed with this dish? And.... it was salty.
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| Tagine Lemon Chicken with vegetables & couscous |
Second entree, the Wild Alaskan King Salmon, was pan roasted with Charmoula sauce, served with honey, caramelized dates, prunes, figs and dried apricots, sprinkled with couscous. Salmon was cooked well (medium-rare), and I loved how they incorporated the best dried fruits in my opinion into the couscous.
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| Tagine - WIld Alaskan King salmon with couscous |
Now, what I thought was the best part of the whole experience-dessert! Ryan Gosling sure does know how to make delectable, comforting desserts~ After hearing countless stellar reviews on Tagine's famous Chocolate Soup, I couldn't resist. You must get this decadent dessert; it is on-point and is served with mini baklava. The Poach Pear & Cranberry Financier with brown sugar yogurt, almond carmel glass and macaron dust was also warm, buttery and absolutely delightful.
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| Tagine Chocolate Soup w/ Baklava. The server pours the Hot Givarra chocolate soup over a scoop of vanilla ice cream. Dip the baklava, and la vita è bella~ |
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| Tagine - Poach Pear & Cranberry Financier with Brown Sugar Yogurt, Almond Carmel Glass, Macaron Dust. |
Although I had mixed thoughts about the various Moroccan dishes, I definitely recommend this as a go-to spot. I would personally stray away from the Lemon Chicken and Quefta; however, these were not their signature dishes. The other entrees (not included in the DineLA menu) seemed more enticing, so I was limited in choices. Either way, the ambiance led me to see an even more charming side to Ryan Gosling. It's different, romantic, and electic. Totally idyllic!
My next post will be my third & last DineLA experience of this year. I've been here before, and I'll probably go again... and again. Until next time.
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