Alain Bennouna, executive chef and proprietor of Zitoune Moroccan Cuisine on Boston Post Road in Mamaroneck, espouses the delights of modernized Moroccan fine dining and atmosphere with a nod to the American palate. His is the first restaurant devoted to the rich Moroccan culinary tradition to open in the Westchester area, loaded with the sights, sounds and scents of North Africa. Born in Marrakech, Bennouna opened the original Zitoune in Manhattan in 2001. 

From the moment you spot Zitoune's facade along Rt. 1, the lure of an exotic culinary adventure begins. The 90-seat restaurant with a lounge and glistening bar is dressed in beautiful, authentic tiles, tapestries and hand-picked art and artifacts imported from many bustling marketplaces in the heart of Morocco. Rich pastels juxtaposed with warm earth tones stimulate and sooth the eye. A sexy, inviting and colorful lounge with intricately tiled fireplace provides a comfortable area for cocktails and networking. Curtains offer added intimacy. The exciting rhythms of Morocco filter through the room. There is live belly dancing Friday and Saturday evenings at 10:30 p.m.

According to Chef Bennouna and his wife Marie, who often co-hosts, a meal at Zitoune, which means 'olive' in Arabic, always begins with a complimentary house made olive tapenade served alongside freshly baked anise-infused bread, as it did with our group. (Very tasty and quite a palate rouser.)

Our culinary journey to North Africa via Marrakech begins

It had been a while since we dined here so we had the house order a tasting menu for us, a good cross section of current flavors. Our feast starts with a lovely Salad Composee, a technicolor salad and vegetable platter that was lovely and refreshing with its lemon, olive oil dressing. 

Then a flurry of main courses arrived including: Lamb Tagine, boneless lamb shoulder cooked with lemon confit with carrots and green peas (oh, how tender and delicious!);  Azzeddine's Special Bass, marinated bass filet with dates filled with rice and couscous Fez style with caramelized onions and raisins; Coucous el Fassi, Fez style with chick peas; and Merlot Marinated Veal. We all almost stood in applause!

A staple of Moroccan cooking mastered by the kitchen at Zitoune is the Tagine. For the uninitiated (two in our group were first timers to the cuisine) the word "Tagine" refers to any menu item prepared and served in a handcrafted earthenware vessel. As you will notice on the menu, Zitoune always offers a number of versions simmered to perfection, such as certain meats, fish and vegetables.  When the top of the vessel is opened at your table, a waft of scented steam will titillate your taste buds.

Memories of my last visit here permeated my thoughts. The Tangia Marrakchia, tender cumin beef short ribs cooked with lemon; Classic Lemon Cornish Hen, slowly cooked with lemon confit, green olives and saffron; Salmon Tagina, rolled salmon kefta with tomato, herbs and olives; and those incredible Quails and Almonds, boneless and braised, filled with saffron rice, finished with scallions and blanched almonds. House specialties change from time to time.

There's also a good Moroccan-style burger infused with Moroccan spices. An extraordinary banquet of whole baby lamb mechoui-style (18-20 lbs.) can be ordered 5 days in advance for a minimum of 8 guests. Cost is $250.

Tempting sides include steamed couscous, grilled merguez spice sausage, Moroccan fries, and spinach Bakoula. There is an international wine and beer list to complement your meal and a daily selection by the glass.

We went overboard when it came to sweets, but we had to try such traditional desserts as the delicious crepes with berries; Baked B'Steeya, with dried fruits and nuts; Creme Brulee; Briwats, crisp filo pockets filled with almonds and honey served with vanilla ice cream; and Raibi, the smooth house-made flavored yogurt. If it's on the menu, the warm stout apple and raisin tart served with Moroccan spice ice cream is terrific!

Zitoune Moroccan Cuisine, 1127 W. Boston Post Rd, Mamaroneck, N.Y. Open: Tuesday thru Sunday for lunch and dinner, and Sunday  for brunch. Hours: lunch served Tues. - Sat. 11:30 a.m. to 3:30 p.m. Main courses at lunch: $6 - $13. Lunch prix fixe: $11 per person. Dinner served Tues.-Thurs. 5 p.m. - 10 p.m.; Fri. & Sat. to midnight. Main courses at dinner: $8.50 - $26. Nightly prix fixe served until 7 p.m., $15.95. Chef's choice tasting menu for two: $55 per person. Sunday brunch served 11 a.m. - 3:30 p.m. a la carte, $5 - $12. Prix fixe: $15 per person, $7 children. Full take out and off-premise catering. Major credit cards accepted. Casual dress. Parking at rear of Equinox. Reservations suggested. Phone: 914-835-8350. www.zitounerestaurant.com