For a
chic dining establishment that is hidden in the hills, Tagine Beverly Hills is the place to
be.
Located at the famous city’s upscale North Robertson Boulevard, Tagine (pronounced “ta-zheen”) provides its guests with
fine dining Moroccan cuisine.
Creating a romantic ambiance with its plush chocolate-brown velvet couches,
sophisticated mahogany wood chairs and tables, and avant-garde black and white artwork, the restaurant
creates an intimate and inviting setting for its guests.
With savoury dishes such as Alaskan king salmon served with a Harissa sauce or lamb
honey sauce finished with dates and prunes served with couscous, guests can experience traditional Moroccan
foods in a contemporary way.
“The history about the food of Morocco is underwritten. There is a lot of history and
it’s a big treasure that we have,” says Ben Benameur, the restaurant’s chef and co-owner. “If you look at
Moroccan cuisine, it’s never been exposed. It’s always been hidden in the rooms of the people. Now, it’s open
up to the meritocratic country. We are trying to bring it up, and open that food to make it very edible with
the west style.”
Despite its quaint dining environment consisting of only 10 tables, the restaurant
boasts big talent, both in and out of the kitchen. In a collaboration between chef and co-owner Abdessamad
“Ben” Benameur and wine sommelier Chris Angulo, the duo, who worked together at Water
Grill in Los Angeles, teamed up with Academy Award-nominated actor Ryan Gosling to form
the team behind Tagine.
Angulo, who was friends with Gosling, introduced the actor to the chef. Gosling, who was
just 24 years old at the time, met Benameur after hosting a party for a group of friends at the
restaurant.
“He fell in love with my food,” says Ben Benameur. “I invited him to my place and he
decided to open a business with me. From there, we never looked back.” Gosling, who according to the chef,
was already very fond of Moroccan culture, decided to be involved.
“Anything that you mention that you want to do that’s exciting, he’s in it. I find it
very special,” he says. “He’s always involved.”
The business collaboration began with the foundation, beginning with the construction
and design of their new restaurant.
“The special thing about the place is that it’s built with his hands, my hands,
[Angulo’s] hands, especially [Gosling], he spent 48 hours (two nights) there, to build,” says Benameur. “When
you see people doing little things in that place, it became a home. When you have a home, there is no way
that you can let it go to anyone… Everybody is involved.”
Since opening in 2006, the restaurant has hosted numerous star-studded parties and
events. Despite its growing success, Benameur says his business partners continue to be very involved with
the establishment. Although Gosling’s busy schedule has him travelling the world, his involvement with
Tagine doesn’t fall short. He has helped out in the
kitchen and has also waited tables.
“One day, I was short on staff. He was in the kitchen; he jumped in as a dishwasher. He
did the cooking classes with me,” says the chef.
Aside from their star co-owner, the food at Tagine continues to be the major draw for the restaurant.
Offering a-la-carte and tasting menus with an extensive wine list (which features a Moroccan varietal),
Benameur is committed to using fresh, local ingredients.
“Ryan asked me how I approach food and I told him, ‘I grew up with my mom, and when we
eat breakfast, we go to school, she goes to the market and whatever she finds in the market, she cooks it. We
have a good lunch and something for dinner. The next day, it’s a different day,’” says Benameur. “This is my
philosophy in the food. I have to take care of my guests… We are not trying to do too much. Whatever the
earth brings us that’s fresh, we approach it. Whatever the veggies, the meats, the fish – we’re just really
blessed to have all of these luxurious things that are around us. It’s all
gourmet.”
According to Benameur, the chef-designed menu changes frequently. However, there are
some foods that he refuses to change due its high popularity, not only with its guests, but its famous
co-owner. This includes the Bastilla appetizer – a light layer of phyllo with Cornish hen and scrambled eggs,
sprinkled with saffron and powdered sugar.”
“It’s a very nice appetizer, to open up your appetite before. Ryan loves that,” says
Benameur. The chef adds that the actor also enjoys the restaurant’s pan-seared sea bass that is served with
Chermoula sauce, roasted cauliflowers, sauté of asparagus, and a sweet pea puree.
Although the city doesn’t boast much competition for a Moroccan restaurant, the chef
stays focused on delivering delicious food for his guests.
“It’s not to overcook our items. Just use our spices and our background,” he says. “I
don’t compare myself to [other] Moroccan restaurants. I compare to the best restaurants around me, because
they’re cooking the best food… A lot of guests when they come in, they think “wow, I’ll give it a try because
it’s Moroccan.” But our experience, you cannot buy,” he says. “We’re trying our best and things are going
well so far… I always want to do the extra mile for my guests.” •
Photo Courtesy: Tagine Beverly Hills
