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Unless you are an aficionado of world music, you may not have heard of the Marrakech-born Hassan Hakmoun, but he is something like the Jerry Garcia of the sintir—a long-necked, three-stringed wood-and-camel-skin lute. He’s also somewhat of an authority on good Moroccan food: “In New York, there is none,” he says matter-of-factly. To rectify that sorry situation, he opened his own place in the East Village. Unlike his distinctive sound, which fuses Western influences with the music of Morocco’s Gnawa people, Hakmoun’s kitchen specializes in straight-up traditional fare (couscous, bisteeya, harira), and is run with an iron fist by his sister. — Rob Patronite and Robin Raisfeld

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