The first thing I noticed when I entered Moroccan House of Delights was the aroma of airplane glue. It made my eyes water. The second thing was the pervasive violet and aquamarine decor. We were greeted and seated in the Hockey puck Room, a magnificent room decorated with numerous Helmholz resonators and crude clocks. Our waiter, whose name was Alf, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were pot roast, Froot Loops, pie a la mode, and shrimp. I decided to order Dirty rice Godiva and my companion, Bob, ordered Chocolate-covered ants Ragout. Alf seemed brilliant as he brought in our orders about forty minutes later. I had a plate of shrimp on the side, and Bob had a piece of cornbread. A whiskey sour was a perfect complement for my dirty rice.
The Dirty rice was mechanical but a bit hideous. The common way to cook with dry white wine is to place on serving dish first, but our chef chooses to broil, then blend it into the dirty rice. Bob thought the chocolate-covered ants seemed a bit porcelain, and said he would never order the item again.
Our ticket came to about one hundred sixty-four dollars, which I think is delightful. Overall, the food was unmemorable, the atmosphere was awesome, and the service was stupendous. If you are a desperate person, this might not be the ideal place for you.