I spent a delightful Saturday evening at Barbes with my husband where we found the ambiance to be peaceful, the food excellent and the people genuinely kind. Although they attract a business crowd for lunch, it was obvious that the nighttime clientele were primarily from the neighborhood. Omar Balouma runs this small North African eatery with a hint of his French roots, in a fairly straightforward approach. Good food done in the traditional style has been the concept since this restaurant's opening in the early 2000s. A simple plan, but one carried out par excellence in the form of couscous and tagines. I started our meal with a Mediterranean salad, and my husband, the Briouats - flaky pastry rolls that were filled with chicken and almonds, followed by a vegetable couscous and the lamb tagine with sesame seeds and prunes. The chef's interpretation of Pastilla au Lait made dessert a perfect ending. The crispy dough with a hint of almond, mint leaves and cream poured over the top, sent us on our way tremendously happy.
