Kish-Kash

Fluffy couscous is the centerpiece at this small, charming storefront trimmed with blue-hued Moroccan tiles. There is a communal table on one side and a banquette on the other with textured throw pillows to cushion your back. Einat Admony, the chef-restaurateur behind Bar Bolonat and Taïm, prepares North African fare; fall-apart chicken tagine and slow-cooked lamb as well as a vegetarian stew of pumpkin, carrots, potato and chickpeas. It’s all wonderful but the real revelation is the delicate couscous made from scratch.