Sublime. Open only a week, and they have it dialed in. I walk in and the mood, atmosphere, knowledge of the menu, friendliness of the staff, quality of the food, everything fell into place just right. Plus, much of the ingredients are sourced locally from our farmers market or local businesses. It helps that southen [...]
I’ve been making preserved lemons since my trip to Morocco around 2002, for studies. Every market sold piles of them. They were used in a number of recipes but primarily for the chicken tajine with lemons and olives. I used to make that dish a lot more often, too, in the early 2000′s, when I [...]
This was my second visit to Karim’s since word went out he’ll be retiring his restaurant at the end of March. This time, it was two of us, which is what I prefer over a large group. Karim’s is a great place for a party and group environment, but when I want to concentrate on [...]
Karim’s is closing his restaurant after about 20 years of serving yummy Moroccan food to Santa Barbara. So come and get it while it lasts. Doors close at the end of March. Hospitality is a gesture of honor to Moroccans, at least my understanding of it. The dealio is that travelers passing through were doing [...]
The longer you eat tagines, the more special they begin to taste. I made my first tajine three years ago, and it’d been a good four months since I last had the chicken with olives and preserved lemon. The aroma of the spices and soft onions mingling are out of this world. I’d forgotten how [...]
