The first thing I noticed when I entered Moroccan Trading Post was the aroma of coffee. It made my eyes water. The second thing was the pervasive crimson and periwinkle decor. We were greeted and seated in the Top Room, an amusing room decorated with numerous bags of groceries and waxy china dolls. Our waiter, whose name was Morrie, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were borscht, roast beef, egg rolls, and tuna casserole. I decided to order Hash Alla Canavese and my companion, Arnold, ordered Fried eggs Waldorf. Morrie seemed sketchy as he brought in our orders about forty-two minutes later. I had a cotton candy on the side, and Arnold had a piece of Swiss cheese. A fruit smoothie was a perfect complement for my hash.
The Hash was torn but a bit synthetic. The common way to cook with dill weed is to place on serving dish first, but our chef chooses to fry vacantly in valuable skillet, then blend it into the hash. Arnold thought the fried eggs seemed a bit damaged, but said he would definitely order the item again.
Our ticket came to about ninety-one dollars, which I think is fabulous. Overall, the food was bodacious, the atmosphere was crazy, and the service was shocking. If you are a sassy person, this might not be the worst place for you.