Marrakesh serves up an authentic feast from the East

It is no wonder the restaurant named for the landmark city of Morocco is also a landmark of fine cuisine in Philadelphia.

Located off of Fourth and South streets, an auspicious alley conceals this gem of high-dining. Immediately after being greeted at the door by a fez-wearing host, you will notice how the traditional Moroccan decor reflects the authenticity of the cuisine. Chairs made of cushions upholstered with Oriental fabrics run along the walls of each room on all three floors, while the meal itself is served on intricately inlaid golden chargers.

Once seated, your waitress will pour warm water infused with rosehip oil to clean your hands. With service like this, it comes as no surprise that the staff is courteous enough to ask about any allergy restrictions and is more than willing to adapt the menu to your needs.

The menu itself is a journey of the palate through a cultural array of time-honored Moroccan delicacies, all meant to be enjoyed with fresh naan (or Middle Eastern flat bread) as the only utensil. You'll start with a dish of steamed and spiced vegetables, which are both light and hearty, like a stew without the broth. I strongly suggest the eggplant which offers a smoky flavor and meaty texture.

Next, the B'Stella, a pastry-like pie consisting of layers of chicken, almonds, eggs, parsley and onion, is complimented with a heavy coating of confectioner's sugar and a dash of cinnamon.

The third course is a plate of spicy lamb cubes topped with almond shavings. It is not often that you come across this dish without it being dry or flaky, yet Marrakesh does not disappoint with its succulently prepared morsels of lamb goodness. Couscous serves as both a course on its own, as well as a nice transition to the final entrée dish, a finely basted chicken in a cumin sauce.

To finish the meal without spoiling the night from overindulgence, dessert is a simple bowl of fruit sitting on chunks of ice for a satisfyingly crisp quality. Don't forget your sweet tea that will be poured from five feet above your head to cool in mid air on its way into your cup.

And if the cushion puffs, washing of hands, servers in fezzes and incredible meal do not sufficiently satiate your appetite for the exotic, then I'm sure the nightly belly-dancing entertainment will, but only on Fridays and Saturdays. So, make your reservations accordingly.

Please note All comments are eligible for publication in The Daily Pennsylvanian.