Yes, the Fez Lounge looks hip, the sort of restaurant you might pop into in a smart part of London or Paris. This is the triumph of restaurant's marketing department. It's a pity the kitchen department didn't play along. I ate in this restaurant the last day of June and was the only customer. I chose a chicken tajine, which was sizzling hot, but uncooked. The meat was as tough as a soldier's boots. The idea surely behind a tajine is to cook meat slowly over a couple of hours until it is really tender and tasty, not shove it in a pressure cooker or microwave for a few minutes?
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