Arriving for an early Sunday dinner during Restaurant Week, the dimly lit, ornately decorated restaurant exudes sensuality and exotic feelings. It is truly a picture postcard right out of Morocco. Beautifully draped fabrics hang in canopy-style over secluded booth areas, as a water fountain relaxingly flows and the dark ambers, burgundys and browns completely envelop your senses. Needless to say, I couldn’t get over encountering this type of extravagance, this over-the-top romance, here in Boston. I just couldn’t, because honestly I hadn’t seen it anywhere, until now.

Our waiter took our drink orders and brought over rose water to wash our hands as he explained it was a Moroccan tradition. Rose water, “mahward” in Arabic, translates literally to rose water and is heady and light. The scent of sweet, fresh roses lingers on your hands, near the table and in your nose well into the first course.

My first course was a refreshing and simple mixed greens salad with blood oranges, candied walnuts, mixed greens, cucumbers and an almost too-tart olive oil vinaigrette. The salad was a nice way to start an early dinner on a muggy, almost unbearable summer day.

For my entree, I ordered the Couscous Royale, served in a traditional tagine. A tagine resembles a casserole dish and is used in North African cooking, most commonly in Morocco of course. It consists of two pieces, a plate-like bottom and a cone-shaped lid which fits precisely over the bottom part to preserve hot food. The bottom plate is used as the serving dish as well. This tagine consisted of the best braised lamb shank I’ve had in quite some time, seasoned to Moroccan perfection and cooked so perfectly I didn’t need to use my knife once. It was served over a hearty seven vegetable couscous with tomatoes, chickpeas, cumin and other spices that added to the authentic taste, not to mention the atmosphere. It also came with Merguez, Moroccan spiced ground lamb wrapped in phyllo dough, smoked eggplant, and Kalamata olives, which was nothing short of delicious.

My dining partner ordered the Almond Crusted Trout served over Moroccan risotto with summer squash, baby green peas and caramelized onions. She was hesitant having never had a dish “almond-crusted” but I encouraged her to be courageous and try something new because anything nut-crusted is usually wonderful. she enjoyed the fresh fish and the risotto was just the right consistency and texture.

For dessert, we ordered tiramisu and a lemon meringue tart. The portion of tiramisu was tremendous and amazingly delicious, something you would expect to find in the North End. The lemon meringue tart’s meringue wasn’t all that stiff and was a bit too sweet for my liking. However, it complemented the cheek-sucking tartness of the lemon filling, a recurring theme here at Tangierino.

Overall the meal, the service and the incomparable decor left me in another world. I felt that I had taken a quick, inexpensive journey to Casablanca and was rewarded with quality Moroccan food. It was one of the most romantic restaurants I’ve ever been to.

Arriving about 20 minutes early for our 7pm reservation at this Harrison Avenue hot spot in the South End during the outset of Restaurant Week, we headed to the downstairs bar and lounge area, a very chic open room in a semi-circle shape with extremely high ceilings, comfy chairs and sofas and sleek bartenders. We decided to indulge in a pitcher of Pink Lemonade, a very “booze-y” drink special the bartender explained, is refreshing and packs a serious alcohol punch.

After two more friends arrived, we were led upstairs and seated at a long table facing the outside windows in a dimly-lit and very modern dining room. I immediately informed my waiter that I needed to order all three courses for myself right away, be served as soon as the food was ready and have a separate check as I needed to leave by 8pm. He seemed lackluster about all of my extremely needy requests, but did exactly as I asked with a good deal of attentiveness and urgency. I greatly appreciated their flexibility in accommodating my time constraint.

The handmade vegetable gnocchi was my appetizer of choice. The gnocchi were delicious with summer squash, corn, zucchini, peas, caciocavallo cheese and fresh herbs. It was surprisingly light for gnocchi, balanced by the delicate and refreshing vegetables that were cooked perfectly. It was a nice way to start the meal without feeling too weighed down from a heavy cream sauce. Another appetizer offering was the farinata, a chickpea flatbread with caramelized onions, mushrooms and sage. It was crispy, warm and heart-warmingly satisfying. It reminded me of a cross between a tortilla espanola and a frittata. Farinata literally translates to “floured” and the one Rocca served up during my visit was delicious, if not served slightly too hot. Other appetizer choices include sauteed scampi, arugula and mint salad, tomato and fennel salad, and handmade whole wheat cavatelli with clams. The portions for all of the first course dishes were appropriately small yet satisfying.

I’d been feeling low on iron and couldn’t remember the last time I indulged in red meat, so I decided to order the grilled sirloin served with marinated tomatoes, arugula arancini and gorgonzola butter. I couldn’t have asked for a more perfectly cooked steak exactly to my specifications (rare thank you very much). It was perfect, delicious, pink and wonderfully seasoned. The minimal gorgonzola butter enhanced the dish rather than overpowering it. This may have been the best steak I’ve ever had, which is a huge thing to admit as a New Yorker. The arancini also were delicious, crispy on the outside and warm and smooth on the inside. Being a huge fan of arugula (as apparently the chefs at Rocca are since so many dishes included this greenery), I was extremely happy with my meal.

Another entree offering was the burrida, a Ligurian fish stew with fresh herbs, clams, shrimp, squid and white fish, served with pesto crostini. This type of Meditarreanean fare is a great way to try something new and and a little bit different. Roasted chicken with a zucchini, tomato, basil and crescenza cheese torta and sauteed wild mushrooms had a mild yet tantalizing flavor. The chicken was well-cooked and the dish was a great ode to summer eating, as was my prosecco float with raspberry sorbetto. It was the perfect end to a summer meal that was sweet and addictive. And while many aren’t a huge fan of the sweet sparkling champagne prosecco, combined with smooth and authentic raspberry sorbetto (yes I’m a poser and used the Italian word) it was perfect.

With an intricate and extensive cocktail menu, beautiful and interesting decor and atmosphere along with delicious, seasonal foods, Rocca is a great choice for Restaurant Week and beyond.

One of my friends had done a little research on the Masa website which paid off for us. They were having a special promotion where pitchers of Sangria were only $5. The pitchers were served in beautiful, if not small, glass carafes that contained approximately 1.5-2 servings of beautifully rich and flavorful red wine sangria flavored with a hint of cinnamon.

The restaurant was definitely in full force and completely crowded from the moment we stepped in at 6:45 p.m. until we left, full and completely satiated to the extreme at about 9.

As good as the restaurant week menu choices appeared in print, the taste was even better. The first course offering of duck empanadas was amazing. The duck was moist and plentiful and delicious, and the mole sauce was sweet, thick and completely authentic. It was served with a refreshing watercress salad that complemented the empanada in its flaky and sturdy crust and spicy sauce perfectly.

The chipotle spiked clam chowder had a very earthy taste and was served with brioche crackers. The tender romaine salad with crispy red corn tortillas was served beautifully with roasted green chile dressing and smoked cotija cheese. When I first looked over the menu it seemed to be the least impressive choice, but the flavor was incredible. It was delicious and the perfect way to start the meal. I definitely asked for more than one bite from one of my fellow diners, and friends, (as we whined over who hated their boyfriend more that day).

I had been eying each plate as it passed and was excitedly anticipating our entrees. Lucky for us, there were four offerings and four diners with my party, and we each ordered a different item.

My Southwestern style steak frites with chile dusted fries was incredible. I asked for the steak medium rare, with an emphasis on rare, and that is how it arrived. Perfectly pink, deliciously and liberally spiced and overflowing with juice and flavor. The chile lime arugula salad was the perfect recipe to calm the heat. Paired with a Guajillo bourbon sauce, I was in pure heaven. It was one of the best entrees I’ve had of this March 2009 Restaurant Week in Boston, or any other of my past Restaurant Week adventures.

The blackened rare ahi tuna steak with yellow mole was equally pleasing. It was served with Yukon gold potatoes and wild mushrooms. I would’ve preferred the tuna to be less cooked, but that is a personal preference (caused by a bad experience with blackened tuna that was half cooked all the way through and completely unappetizing which resulted in a trip to the emergency room and a Benadryl shot in my behind).

The vegetarian offering, a spicy tres chiles polenta served with marinated mushrooms, arugula and cotija cheese was on the very hot side, which my friend was not warned about. It was hearty and filling, a treat for vegetarians who often find themselves out of luck and out of choices at many restaurants during restaurant week. The chicken was well seasoned and overall spiced well with Adobo and had a refreshing corn avocado salsa.

We forged on toward dessert; the third course offering. We had a sampling of them all, and the molten chocolate cake, despite being delicious, had nothing molten to offer up, at all. Expecting a liquid, creamy and rich center we were slightly disappointed to find the cake solid, through and through. The selection of sorbets: pineapple, strawberry and lemon were divine, refreshing with real fruit taste served in the perfect size, not too much and most definitely not too little.

The flan, however, fell flat. It was a bit too solid, and not being a fan of flan, that did nothing to change my mind about the quivering dessert.

Overall, this was an excellent Restaurant Week choice and a great experience with friends. The lively atmosphere and inventive and delicious food paired perfectly for a great South End dining experience.

This is most definitely not your Chili’s Southwestern experience!

What no one should forget is that The Fireplace is romantic all year long. A recent visit — my first time here — was no exception. I hope.

The restaurant gives off melded feelings of youth and maturity. Boston Magazine recently awarded the restaurant for its brunch, but Fireplace’s reputation is as a dinner destination.

Despite the bounds of progress I’ve made in the last 10 years in adding food items to my personal repertoire, I’ve never tried mussels. That changed.

If you’ve never tried a mussel, it looks disgusting. But now’s not the time to look squeamish in front of a date. Prying this sliminess out of the familiar black shell, I plopped it in, chewed, and swallowed.

Yum. Yum? Yum.

Fireplace’s Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth ($12) are delicious. Sadly, I can’t give you an official comparison to anything else yet. One of them did taste fishy, but the rest were buttery and neutral.

The Grilled Sirloin ($33) which could have been a little leaner but was cooked perfectly medium and very savory. The second dish is a bit of a mouthful to say in one breath: “Mustard Crusted Swordfish over Grilled Red Potatoes, Sautéed Leeks and Cherry Tomatoes w/Red Pepper-Bacon Vinaigrette & Crispy Onion Rings” ($28). It was a very mild fish, cooked just right.

Two things to check out are their cheese menu and their wine list. Dessert is $8, and though we were full, I’d be curious on a future visit to try the Apricot & Mulled Cider Crisp with Gingerbread Topping & Cinnamon Ice Cream. That just sounds amazing.

Atmosphere mixes with a rich menu and excellent service. We had a cozy corner table and everything.

“The Boston Fire Investigation Unit has determined the cause … to be an unspecified electrical short circuit,” said Steve MacDonald, a Boston Fire Department Spokesman, in a statement. “This was based on interviews with the first arriving firefighters, physical evidence, burn patterns and other factors.”

The fire started in the ceiling of Thornton’s Fenway Grille, what was a popular college hangout on the corner of the block.

This fire destroyed Thornton’s, Rod-Dee Thai Cuisine, El Pelon Taqueria, Greek Isles, Sorrento’s and Umi Japanese restaurants. A dry cleaner, Bon Cleaners, was also burned to the ground.

The Jan. 6 fire caused $5 million in damage.

This month, one Blast reader will win a kit of their choice, worth $140, and, in keeping with a French theme, a $50 gift certificate to Manhattan’s Bruno Jamais Restaurant Club in New York City. No sense in wasting a glowing complexion on Chinese take-out and re-runs of “Sex and the City,” right?

The contest is open to US and Canadian Residents only. Email us your information at Giveaways@BlastMagazine.com by December 31 to enter and please indicate your skin type.

Although not yet FDA approved, the company has been using the products in their international spas and in New York City spas for years. Here’s a break-down of what each kit includes.

For sensitive skin types:

• A new formula used for Sothy’s Immuniscience Crème is said to hydrate and soothe the epidermis, providing a protective shield to combat the everyday elements that can make skin dry and chafed.
• A Clearness Serum gives a concentrated punch of natural polyphenols to help sooth and diffuse redness.
• The Clearness & Comfort Mask softens skin. Throw on some Chopin an close your eyes for the full calming effect.

For regular skin types:

• A Hydra-Protective Crème moisturizes with chaparral extract for extra protection.
• Vitamin Serum with chaparral and eau’thentique of strawberry is said to make a difference in six weeks. Our tester didn’t have quite so long to find out, but did note that the strawberry juices infused into this protective trio leave behind a delightful and light scent.
• A Desquacreme forms a lotion-like barrier as it cleanses, but rinses clean. Active ingredients are said to clear and tone the skin for impurities.

For oily skin types:

• A Hydra-Matt Fluid is a light gel made from biotechnological compounds to reduce shine, moisturize and protect.
• The Clarifying Correcting Serum is a concentrated formula, containing natural polyphenols with properties of regulation, protection, and immediate soothing effect for chafed, red skin.
• The Absorbent Mask goes on creamy, but is enriched with powders and menthol for a clearer complexion and clean, shine-free, healthy skin.

After getting pretty enjoy a night out at the Bruno Jamais Restaurant Club. It features fine cuisine of the French Riviera with the convenience of a taxi ride in New York’s upper east side. Dine until 3 a.m. on chocolate soufflé and Foie Gras. Reservations are suggested and chic attire requested to blend in with the décor that was given the “Best Interior Design” award by Hospitality Design Magazine.

The club has hosted celebrity guests including Billy Baldwin, Joan Rivers, Cindy Adams, Chazz Palminteri and former President Bill Clinton.

A recent study shows that Crispy Honey-Chipotle Chicken Crispers, Chicken Broccoli Pasta Alfredo Bowls and Chocolate Molten Lava Cake aren’t the reasons for customers returning to national chains week after week. It’s the “emotional connections” that waiters and waitresses form with the clients that result in more business and higher profits.

PeopleMetrics, a consumer research firm, observed that the amount and quality of server and client interactions in about a dozen major food chains, including Chili’s, Applebee’s and Red Lobster.

Findings indicated that the more engaged a customer is (“How is everything going over here?”, “Can I get you a refill on that?”) the more likely it is that those customers will not only visit again, but will act as free positive advertising for the restaurant.

These satisfied customers have been shown to tell friends about how they enjoyed the experience, go out of their way to return, and, in general, remain loyal to the restaurant and the brand.

“I mean if you compare menus they all serve the same stuff,” said Mary Kirshmann, a student at Western New England College, who agrees that the food is not always the penultimate factor when choosing a dinner destination. “They just have to be courteous.”

Sounds simple enough, but what are chain restaurants doing to take advantage of this information?

Brinker International Incorporated, parent of Chili’s, On the Border and Macaroni Grill, has already put some of this philosophy into their business plan.

“We know we must give our team members the appropriate autonomy to provide the highest level of hospitality, making our guests feel special whenever they dine with us.,” said a statement in their 2007 annual report.

The proof is in the Portobello Mushroom Fajitas. Brinker has enjoyed a 70 million dollar increase in revenue since 2005, bringing them to $4.4 billion net gain this year.

However, Darden Restaurants, owners of Red Lobster, Olive Garden and The Capitol Grille, reported only $201 million in net earnings this year.

A possible difference: While Brinker focuses on customer service in their annual review, Darden steadfastly relies on the quality of their food.

“Our relentless pursuit of quality and, above all, freshness,” is Red Lobster’s public advertising strategy. The word “fresh” appears at least ten times in the “Our Story” section of the Red Lobster website.

In comparison, Chili’s web page advertises their support for charities, allergen information and customer surveys, implying that their interest and concern for their patrons’ morals, health, and opinions.

“(Restaurants) need to hire and retain employees who make the dining experience fun,” said Kate Feather, PeopleMetrics’ Vice President and director of the study. “Restaurants who can quickly and effectively resolve customer concerns are the clear winners.”

By reducing employee turnover rates, these corporations will gain more experienced and familiar staff – therefore increasing customer satisfaction. It is also much easier for experienced and relaxed waiters and waitresses to solve any issues that may arise for a customer.

What does this mean for your next dinner outing? You may find a few extra napkins at your table. Your server may be uncommonly peppy and interested in how your day is going. But remember, it isn’t your current visit that the brand is worried about; it’s your next visit, and the one after that, and the one after that…