Sample tastes of Morocco at the glamourous new Leila from a California chef behind America’s first Moroccan restaurant to receive a Michelin star. The prix-fixe menu begins with za’atar flatbread to scoop up “seven salads,” followed by charred cabbage with date chermoula. For the third course, diners have a choice of lamb, branzino, short rib or roasted cauliflower. Date cake and yuzu custard are among dessert add-ons.
Photo Honolulu Magazine Photo by: Melissa Chang