Dale, operating in a modern stone-and-wood restaurant designed by New York's AvroKo, plays with classics, grilling the romaine in a deconstructed Caesar salad, adding Cherry Coke to the sauce in a duck tamale, and marinating sushi-grade tuna in smoky Lapsang souchong tea with, respectively, good, bad, and indifferent results.

FORBES: First Look

We were staying on a beach near Essaouira, and the green sauce was slathered liberally over large chunks of fish both pre- and post-grilling.

WSJ: Magic-Carpet-Ride Chermoula