Restaurants & Bars

Chicago Area

Andolous Morrocan


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Restaurants & Bars

Andolous Morrocan

Vital Information | May 26, 2003 10:15 PM

I am sad to report that our experience at Andolous Moroccan last night was not nearly as good as Gypsy Boy recieved.

Some of our dinner, I can chalk up to some weird vibes going on in the place. When the server asks the other table to re-order because the kitchen missed it from some shouting, you know it's probably not going to be your night. The owner, reported as incredibly generous and warm, just seemed to be in a huff, like his man came in third at the Indy 500. I know this bad vibe could adversely affect a lot of things, the service, the quality in the kitchen, our happiness, and I could have factored that into things when evaluating the place. But Andoulous did at least one thing that generally made me think it was just a bad night.

As previously noted, they give you a bit of marinatd olives before dinner. The marinade was very good, maybe the best thing we had, but the olives, they were the same sliced California ripe olives from a can, the same olives found at Domminick's salad bar. That was really disconcerting. I've been to Morocco. I've seen stands with 50 varieties of olives. I never saw a ripe California olive in those piles in the souks. Also, and I do not want to be a real pill, but pita bread is not Morrocan bread. By the time the bread cooled down from the oven, it was hard as a rock and could hardly serve its expected purpose, scooping up food.

My lamb shank was fine but its sauce tasted like watered down curry. Ms. VI's catfish had a tasty, garlic heavy sauce, but the fish itself was practically as hard as salt cod. If we only could have used the fish sauce on the lamb shank...



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