Word: moroccans
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...roommate that you’d just tasted a scent, she would probably subtly direct you to University Health Services. But at a smoky little hideaway in Charlestown, this experience is a part of everyday business. Pay a visit to Tangierino’s hookah bar and the adjacent Moroccan restaurant, and both you and your incredulous roommate can enjoy the utter coolness of taking a breath that tastes like apple...
Tangierino’s has a rotating menu of six to seven flavors of shisha—the type of tobacco used in hookahs, personally selected by manager Samad Namad. He chooses the flavors based on both their popularity with customers, and on how well they complement the Moroccan delicacies served nightly next door. “It’s part of the Moroccan concept,” Namad explains. “The music, the lights, the food, the hookah…it all works together to create a unique experience...
...Tangierino’s restaurant seems to lack cultural authenticity in both food and atmosphere. For better or worse, Tangierino’s tries to give its diners the exoticized, eroticized version of North African style and cuisine. It’s the Urban Outfitters of Moroccan restaurants; everything looks great, and seems tantalizing, but there’s no substance or story behind the first impression...
...meal, it is near impossible to leave the warmth of Tangierino’s. Despite the sense of constructed coolness, this Moroccan restaurant still charms. It seems that the best way to find a decent Moroccan restaurant in Boston is simply to smoke...
...true traditionalist, however, Namad recommends choosing a meal that matches well with the flavor of shisha to be smoked after dinner. “Moroccan cooking involves lots of cinnamon, almonds and walnuts [and] fruit shishas go well with these flavors.” He personally recommends pairing the walnut-crusted halibut ($25) with apple shisha...