The Place to Be

Taste of Morocco :washingtonpost.com

A Moroccan stew, as well as the conical topped vessel that it's sometimes cooked in and always served in, is called a tagine. And this is where this kitchen really shines. Whether you order lamb or chicken, the tender meat falls off the bone, and the seasoning is superb. My favorite might be the chicken tagine with green olives and preserved lemon -- the last a tangy ingredient that gives many Moroccan dishes legs. When the belly dancer asks me to join her for a once around the room, I stay with the chicken. Now that's commitment.

Taste of Morocco's new Silver Spring location gets two and a half stars and is designated an "Editor's Pick" by the editors of the Washington Post.