"Bedouin is an exercise in the art of generosity, strengthened over 25 years of experience. Though it premiered in 2011, it is a sibling to Al Casbah down the road, a mezze bar and grill that opened in 1997 and continues to thrill. But Bedouin has slowly become the jewel of the two, not for the Saharan furnishings and fabrics that never become even the slightest bit kitschy, but for the kitchen’s devotion to Algerian and Moroccan traditions. There are flaky bastilla; brooding, dank lambs’ liver; and towering tagines, bequeathed by servers like gifts and opened with a flourish, which might contain lamb shank, cumin-scented meatballs, or beef with prunes and apricots." - James Hansen
Bedouin
