It seemingly doesn’t take much to transform Maya Del Sol’s new dining room into a Moroccan restaurant: A few ornamental tagines; a soundtrack of Arab-Andalusian music; and mint green tea poured from a silver berrad appear do the trick.
But chef Younesse Alami — a Marriott catering sales manager who every other Monday takes over the Park Circle venue – doesn’t merely summon his homeland through material things. He returns to Morocco every December to press oil from his brother-in-law’s olives and buy raw spices.
“I know what I’m getting,” Alami says. “Like the ginger: You grind it, and it’s straight from there to the suitcase to the freezer.” Continue reading