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Grad students and French expats fill this crowded, noisy brick-walled café, nibbling olives and sopping up tagine drippings with piles of couscous. The theme is Moroccan, with excursions into generic Middle Eastern territory—falafels, babaganoush, kebabs, and a hummus that is beloved by regulars. More interesting are the tagines, available with chicken or lamb, in any of several varieties, from the classic preserved lemon and olive to the spicy green Charmoulla. Good luck getting served, though: Whether because of the general crush of patrons or the waiters’ Frenchified attitude, service drags. But as long as the olives hold out, you can be patient. — Matt Gross

Sat.—Sun., 9 a.m.—4 p.m.