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New York's new couscous-centric restaurant is Kish-Kash in the West Village. Einat Admony, the force behind the popular Taïm falafel shop, is whipping up Moroccan style couscous several ways. They include Three-Lemon Chicken Tagine, Slow-Cooked Lamb with dried fruit, spicy fish called Chrime, and Tbecha Blask made with short ribs, swiss chard, beans and potato. Rose-shaped Moroccan cookies dipped in syrup, called Debla, are available for dessert.
Neighborhood: West Village