Soigné Moroccan is Coming Downtown With Tangia


Veteran restaurateur Dan Medalsy (Ariel, Les Caprices de Nicolas) has a mannequin new restaurant all through the works, set to open all through the approaching weeks. Tangia is the title, and soigné Moroccan meals goes to be the first aim.

Moroccan-born nonetheless Montreal-raised Medalsy tells Eater that it’s a threat to search out his personal heritage.

“I have to do one issue additional necessary and reconnect with my roots, and doing Moroccan meals appeared to hit residence greatest for me.“

“When it purchased proper right here to holidays, and particular events, it was all the time Moroccan [food]. When any particular person needed to make you cheerful or make you a particular dish, it was all the time a Moroccan dish.”


The meals will most likely be pan-Moroccan — Medalsy likens it to Su and Damas’ approaches to Turkish and Syrian meals, respectively. There’ll be loads of regional specialties, most notably tangia, a Marrakech dish involving slow-cooking in a clay pot over embers. Completely totally different dishes to anticipate embody a couscous risotto, and a duck confit pastilla (in unfastened phrases, a Moroccan meat pie).

Anticipate a load of typical Moroccan flavours: roast peppers, harissa, confit lemons (all produced in-house). Medalsy researched completely as he was rising the restaurant, visiting Morocco and importing each gear and decor from the nation.

“I haven’t been as soon as extra in additional than 35 years and as quickly as I went as soon as extra I did reconnect, it wasn’t merely ‘check out how fairly it’s’”.

“We tried to pinpoint quite a few of the prime cooks all through the nation and see what they have been doing. However the simplest inspirations and the simplest concepts purchased proper right here really from the markets, from the old fashioned typical stuff.”

The bar program will most likely be equally grounded in Medalsy’s residence nation, with cocktails as a spotlight.

“Oranges, cinnamon, rosewater, orange blossom water, all that may most likely be a part of the bar prep work.”

Anticipate a Moroccan mint tea in cocktail variety (Medalsy likens it to a mojito), a Bloody Mary with harissa, and a kind out a cosmopolitan with pomegranate barely than cranberry, and house-made bitters.

However of specific phrase is that Medalsy is importing mahia — a fig-based eau de vie, comparatively unusual in North America.

“Take into accounts outdated Italian males making their very private grappa — historically mahia might probably be made in any particular person’s basement,” Medalsy explains, saying he has tapped a New York-based mahia producer.

“His household have all the time made mahia, and he’s doing it out of New York — it has significantly little little little bit of anise on the tip, which is solely good.”

Tangia is about to be in a 19th century growing on Drummond downtown, with courtyard in addition to — check out the nice and comfortable inside.