Aside from the beautiful and comfortably decorated interior, Tagine's kitchen is dynamic, baking its own semolina bread daily, and encasing its own lamb merguez. A variety of 'Tagines' are featured at the restaurant. There are several different cous cous selections on the menu, and mouthwatering house specialties include "bastilla", a Moroccan pheasant pie, and "moquadimat," a selection of appetizers, ordered a la carte or as a mixed platter. Included in the wine list, is a diverse selection of Moroccan varieties, which delightfully accompany the menu. Don't walk away from your table without sampling "Halahwyat" the most delightful, hand rolled traditional confections and pastries, graciously served with mint tea or Moroccan spiced coffee.