The owner and chef is a delightful character from Anaba, Algeria, which is situated on the North African coast of the Mediterranean but he learned to cook in Aix-en-Provence, France. The cuisine here is unlike anything else in the twin cities. The menu may look small and intimidating at first, but the servers are knowledgable and more than happy to explain foreign ingredients to first-timers. We greatly enjoyed the blending of savory and sweet flavors in the chicken bastilla, composed of chicken breast cooked in a savory custard, folded into a pastry leaf, baked in the oven and topped with sauteed vegetables and an apricot-fig-pear chutney. Pass up the menu entrees in favor of the specials, which showcase the creativity of the chef and use the freshest ingredients like broccoli raab, fresh rosemary and portobello muhrooms. The North African wine is a blend from Algeria and a good red table wine. Portions are small, so be prepared to order appetizers and you still might have room for dessert! The excellent creme caramel is evidence of the chef's French culinary training, but if you want something unique, try the bourek, made of Belgian chocolate and hazelnuts wrapped in a pastry leaf and smoothered in honey and lavender. If you're tired of all the American bistros, this place is a great escape. We will surely be returning!
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