If presentation and atmosphere were all that was needed to please diners, the food at Cous Cous would already be a step above the rest. Fortunately, the restaurants’ Mediterranean Moroccan cuisine goes far beyond just appearances with an arsenal of flavors fit for students and sultans alike.
Its current location above the Virginia Book Company is prime for student traffic, but its slightly pricier dinner menu keeps the students dining in Shafer Court Dining Center located a block away.
Now with new lunch options and dinner items, Cous Cous appears to have the potential to wrangle in the student lunch crowd as well. New pita wraps and a kefka meatball sub provide affordable and tasty fillers complete with fresh vegetables and aromatically seasoned meats or vegetarian options. Also new to the lunch menu is the “1/2 n 1/2” option, which allows patrons to pair a half sandwich or wrap with a tangy salad or warm soup.
My lunch included a lovely chicken pita wrap accompanied with a creamy tzatziki sauce full of texture and character. Though the salad swam a little too far into the balsamic vinegar, the fresh veggies and pita tagged along nicely to soak everything up.
A wide assortment of teas were available to cleanse the palate and the sweet and spicy fire ginseng made me feel like I was winning the fight against winter with every sip.
An earthy and grassy green fava bean hummus went down nicely with floury pita slices, and the slight bitterness of the sesame added an interesting aspect.
Ever had dessert with balsamic vinegar? Neither had I. We were skeptical yet intrigued when the panna cotta landed on the table. This fruit-covered custard was packed full of creamy, fruity, sour goodness that was as complex as it was delectable. And while the baklava cigar was dry and not as lively in comparison, it too was full of depth of flavor.
Dinner was a completely different affair, with the tapas-sized mezes filling the table with lovely presentation and aromas. We enjoyed a fine selection of tall bottles of Belgian and German ales as Afrobeat music filled the dimly lit restaurant.
Soon, our first meze hit the table: a fried spinach and mushroom arancini, which was basically a crunchy, fried ball of parmesan risotto topped with a bold roasted red pepper and tomato sauce. The succulent risotto and the crunch of the outside were a perfect pairing.
Other mezes came out and caught our eyes well before their aroma and flavor did, like the saganaki: a flaming sheep cheese over sliced apples and served up with toasted pita. My companions devoured it while pretending it wasn’t too good for manners.
A personal favorite, an oldie and a goodie, the gorgonzola gnocchi is always remarkable, yet its softer-than-normal texture didn’t impress my buddy, who is used to making the potato-packed pasta from scratch.
The shrimp and grits was also a stand-out pick. Sun-dried tomato butter topped the grilled shrimp and although it sounds like something you’d order at the local greasy spoon, its’ flavors were bright and creamy.
Perhaps the only disappointment of the night was Cous Cous’ interpretation of paella. Sure, it had spice, strong tomato flavor, and a nice texture of tossed orzo and cremini mushrooms, but it just fell short compared to all the prime choices on the table.
The most impressive dish of the night was the skate wing served over polenta. A sweet demi-glaze on the muscular white fish complimented the toasted almond flavor and buttery texture of the Spanish corn meal.
The restaurant’s social affairs are also something to note. Weekly events include music trivia, art openings, DJ events and live jazz. While many younger diners might look over the food because of price or the late night nature of most events, let’s not forget that this menu is overseen and developed by the same adventurous folks who bring us the avant-garde flavors of Sticky Rice-though the flavors at Cous Cous blow raw fish out of the water.