Casablanca — Restaurant in Ypsilanti Charter Township

Imagine yourself a traveler... You're on a trade route along the Spanish coast, and you're crossing the Straight of Gibraltar... Or, you're in a caravan, traveling across the northern coast of Africa... Either way, you find yourself in Casablanca, Marrakesh or Tangier ... Cities of romance and wonder... mysteries upon mysteries... with sights, sounds and aromas... The cuisine is a wonder all to itself. Cultural influence from all around the region descend on Morocco, with their impeccable use of spices and fruits. Recipes that date back hundreds, if not thousands of years... introduced by the Berbers over 2,000 years ago, the Tagine has been a cooking staple ever since.

Fast forward to 2019... you're in Ypsilanti MI, and you're in Casablanca... An unassuming little place, that appears to be an old Taco Bell. Spartan interior with white walls, a few pictures and decorations. But, you're not there for the ambiance... you're there for the outstanding food and stellar hospitality. A family run restaurant that pours their heart and soul into every dish. We've been there three times already, and since the first time, expect no less than excellence... and they've delivered every time.

Start off with the Moroccan Hummus... Unlike anything you've ever tasted. Rich, warm hummus, with a pool of vegetables and spices. It can be a meal in itself, especially when accompanied with their fresh, baked bread. Its complexity will tantalize taste buds you didn't know you had.

Their Chicken Tagine with Olives is a family favorite... Half a chicken, cooked in a Tagine, so tender it falls off the bone... a mixture of sweet and savory, with a touch of hot... you could pick out the individual layers of spices from the first bite, to the finish...

The Bistilla is like getting a present wrapped up in Phylo dough... minced chicken and eggs... fried almonds and cinnamon... crunchy on the outside, tender on the inside... 100% exotic in flavors...

The Couscous Dish w/ choice of meat... I chose Salmon... A full plate of soft, tender Couscous, topped with a cornucopia of vegetables, sauce and a generous slab of Salmon sitting right on top. Every bite was better than the previous, and I was hard pressed to finish the whole dish.

Our last time there, we enjoyed our meals with a couple of their smoothies... my wife had the Avocado w/ Honey, and I had the Casablanca delight... a must have, to balance out the meal's flavors...

Our second time there, the owner came out, and asked how everything was. We complimented. We raved. Our excitement beamed trough our eyes. One look from the owner's face, and you knew he was pleased, and humbled. He then put his hand over his heart... and bowed to us, which is, in Arab culture, a sign of respect, humility, and to show gratitude or "thank you" (in the name of Allah).

Wonderful people. Extraordinary food. I encourage everyone to travel to Casablanca, and taste the exotic mystery of...

Southeast Michigan is blessed with restaurants that represent the span of the Islamic world: Syrian, Qatari, Lebanese, Turkish, Pakistani and—in the case of Casablanca—Moroccan. I have always felt that Lebanese food (the mainstay of generic “Middle Eastern” restaurants) is the culinary equivalent of the Dance of the Seven Veils: It teases with delicious smells and seldom delivers the flavor. This is not so of Moroccan food, and Casablanca delivers on the promise with warmth and humor and gusto. I ordered a falafel appetizer, the harira soup, sweet lamb tangine, and a yogurt drink that turned out (as I hoped) to be similar to Indian lassi. The falafel was in the “goldilocks” zone—neither the dried out hockey pucks nor the undercooked goo that have disappointed us at some local eateries that prepare them in advance and let them sit under heat lamps. The soup is hearty and flavorful and could easily be a main course. But, the highlight was the lamb. Succulent and tasty and falling off the shank bone. It’s served on a bed of saffron rice, and I ordinarily put the “bed of rice” in the same category as Styrofoam peanuts—packing material. Not at Casablanca. It was a savory surprise. Three caveats: Don’t expect pitas. Bread is the Moroccan tradition, and the coarse, brown, hot-from-the oven loaves were perfect for sopping up the tangine sauce. Do not go after 5:00 pm on Friday. Every seat will be occupied, and you’ll have a long wait. And, if you like your yogurt drinks chilled, let them know. The tradition is room...

This used to be one of our favorite places but unfortunately, it's been going seriously downhill. They tried to cut corners by ordering lower quality meat awhile ago but we kept coming because the owner is such a nice guy. The last 3 times we went, we had awful service. This server never greets you promptly, never brings refills, always brings me a sandwich with tomatoes which I always ask for without, forgets our soup until he's bringing the meal and we have to remind him, will bring one tiny loaf of bread for a hummus 3 people are sharing and look peeved when you ask for more, and is just generally soooooo slow. If they could get a decent server we would try to come back but from now on if we see this guy we will walk out the door. I understand making mistakes if you're busy, but we were one of 2 tables in the restaurant last night. Please hire better help so we can come enjoy this place again!

Edit- We just went back for the first time since Covid and were impressed. They hired a new server who is great at her job! We're happy to be able to...