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  • Nomad Restaurant in the Press

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    Lots of restaurants in New York transport you instantly to Italy, France, Japan and Latin America. How many put you right in the middle of North Africa? Step out of the East Village into Nomad to be dazzled by the glow from copper lamps and hot-coal ovens in an atmosphere that conjures Morocco, Algeria and Tunisia, even if you’re never been to those countries. Don’t worry, owner Mehenni Zebentout has. He’s from Algeria, so he knows from Berber decor.)
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  • What the NY Times says about us

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    Mrs. Zebentout makes the cookies, and Hisham Khiri makes the sausages. Mr. Khiri, a Casablanca-born chef, stuffs a batch of his own merguez every couple of days. The resulting sausages, incorporated into various dishes or grilled on their own as a $5 “tapa,” are plump torpedoes of lamby goodness, aggressively and expertly spiced.

    Boureks, crispy pastries stuffed with a juicy beef and lamb, are done as they would be in Algeria, said Mr. Zebentout, who called himself “Algerian-Algerian” when I inquired as to his nationality.

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  • Time Out New York

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    Before Nomad opened, Mehenni Zebentout spent months obsessing over the interior, buying North African antiques, and hiring friends to paint a mural and weld Moroccan-style gates over the windows. He also handpicked the chef—Hisham Khiri—who makes great big shareable dishes like the sweet, flaky chicken briwats (think egg rolls) and the roasted-eggplant dip. The signature entrée is couscous royale, a deep bowl of stewed, brothy vegetables plated next to a large mound of couscous dotted with three kinds of meat. The waitress admitted to snacking on pastry during her shift, and who could blame her? The baklava, hazelnut halvah and Tunisian sponge cake are completely addictive. .
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