Boulud Sud

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Mediterranean influences not limited to the usual Spanish and Italian suspects; North African nods in harissa-grilled lamb with Algerian eggplant, Moroccan harira soup with lentils and lamb meatballs, chicken tagine with preserved lemon. Bar/lounge area follows suit, with date-infused Maker’s Mark cocktail, tamarind and mint sodas. Warm dining room with arched ceiling, tablecloths and soft surfaces to keep the blare down.