Mourad
SOMA
For his deeply personal and eponymous restaurant, chef Mourad Lahlou plunged into the flavors of his childhood. The Michelin-starred eatery is swanky (read: twinkly lights, suspended wine cellar) and the plates are visually striking, but one bite into Lahlou’s reimagined Moroccan plates, and nostalgia takes over. Flaky basteeya (the Moroccan version of a pot pie) brims with fork-tender duck, juicy lamb shoulder drips with fig and chicories, and shakshuka is taken to new heights.