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Snake your way past the Moroccan lanterns and rugs in the bazaar beyond the door and into this restaurant's simple dining room to try specialties like briwates, diamond-shaped lemon-chicken egg rolls; zaalouk, a smoky mix of eggplant and tomatoes; and Fez tagine, a tender lamb shank in an eggy sauce studded with prunes. Generous pieces of dense, syrupy baklava may satisfy a certain sweet tooth, but we preferred the sweet and savory chicken pastille, a flaky, sugar-dusted phyllo pie. It’s traditionally reserved for important people, so puff out your chest and pretend.