Time Out New York writes:

A grubby stretch of Hell’s Kitchen is brightened by Tagine’s imaginative North African decor and exceptional, reasonably priced food. Roasted, marinated eggplant stars in the tangy zalouk, and vegetable borek features vividly spiced vegetables in flaky dough. Chicken Meisel—braised with herbs, preserved lemon, saffron and white wine—is positively succulent. End the meal with the basbousa, semolina cake with pine nuts and honey. You’ll also find an impressive nightly lineup of live world music and belly dancing, plus a three-hour Moroccan cooking class the last Sunday of every month.
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