The steak, chicken and vegetarian options are all seasoned with Randy Howard’s own signature spice blend. Perhaps, down the line, they might add some smoked brisket.
After moving from the Liberties, they’re looking to build up a strong Sunday market, link in with local schools, and spread the word, says co-owner Christy Stapleton.
“We mix flavours,” says Carlos Sakai. Guests can go from the more traditional salmon nigiri to rolls with avocado. Or, they can opt for dessert rolls with fruits and Nutella.
Morocco Gate Restaurant will have tagines and couscous, of course. But there will also be chips with ras el hanout – a North African spice blend – and other unusual dishes.
There might be jerk chicken, Jamaican patties, plantains, and more. But it’s not just about the food, says Nick Reynolds. “It’s a gathering … It’s a candlelit dinner, good people, a long table.”
“I grew up thinking chocolate was just one flavour, one experience,” says Simran Sethi, ahead of her public lecture on the subject on 14 May. “Then you start to see.”
These Irish-Polish pierogi include a sauerkraut-and-wild-mushrooms version, garnished with glazed aubergine with rosemary, balsamic vinegar, and maple syrup.
